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Crispy Prosciutto Cups with Pear

Welcome cocktail-party guests with this fuss-free appetizer that puts deli and freezer staples to work for you.

  • Yield: Makes 24
Crispy Prosciutto Cups with Pear

Source: Everyday Food, December 2006


  • 3 ounces prosciutto, thinly sliced
  • 1 ripe Bartlett pear, finely diced
  • 1 teaspoon fresh lemon juice


  1. Preheat oven to 375 degrees. Cut prosciutto into 24 two-inch squares. Place one square (overlapping any tears) in each cup of a mini cupcake tin. Bake until fat turns golden, about 15 minutes. Using a fork, immediately transfer to a paper towel to drain; cool completely. In a small bowl, combine pear and juice. Place 1/2 teaspoon mixture in each cup just before serving.

Reviews (4)

  • mcosmo 22 Dec, 2013

    A personal favorite and great crowd pleaser! I agree with the comment that your prosciutto shouldn't be too thin, otherwise it is nearly impossible to shape into the muffin cups. A twist on the recipe...I like to drizzle balsamic syrup on the pears just before serving-yum!

  • Oliviainchina 28 Nov, 2013

    My boyfriend loved this appetizer! I'll definitely make this again and may sprinkle a tad bit of blue cheese next time.

  • MinnesotaFoodie 23 Sep, 2010

    Be sure your proscuitto is not too thin or it's impossible to separate, cut or arrange in muffin cups. My first try ended up being crushed and sprinkled on top of the pears like bacon bits. Tasty, but not anything like the picture.

  • Soon2BVP 30 Dec, 2008

    Thanks Null...I was looking for something else to put inside and this sounds great.

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