Cheesy Herb Stuffed Prosciutto Cups Recipe

A Little Fancy, A Lot Easy

These little cups are my secret. They look like a party food. But they are so simple. You just need prosciutto and herby cream cheese. That’s it. I love recipes like this. They make you feel clever without any fuss.

My grandkids call them “meat baskets.” I still laugh at that. They gobble them up fast. Do you have a go-to snack that looks fancy but is easy? I would love to hear about it.

Why This Recipe Matters

Food is more than eating. It’s about sharing joy. These little cups are a small way to show you care. That matters. Making someone smile with a tasty bite is a good feeling.

It also matters to try new things. Prosciutto might sound fancy. But it’s just thinly sliced ham. Trying one new ingredient can open a whole new world of cooking. That’s exciting.

Let’s Make Them Together

First, heat your oven to 400 degrees. Take your prosciutto slices. Cut them in half the long way. Now, gently press each piece into a mini muffin tin. Let the edges overlap to make a little cup.

Next, spoon a bit of the garlic herb cheese into each cup. Not too much! Now bake for about 12 minutes. Doesn’t that smell amazing? Let them cool for five minutes. Then sprinkle on your green onions.

A Kitchen Surprise

I first made these by accident. I had leftover prosciutto from a sandwich. I also had some herby cheese. I thought, “What if I bake them together?” I was so pleased with the result. Crispy, salty, creamy all at once.

Fun fact: Prosciutto is an Italian ham that is dried for months, sometimes years! That’s where its rich flavor comes from.

Your Turn to Share

These are perfect for a quick treat. Would you serve them at a party or just for yourself? Tell me your plan. I think they’re great for both.

Also, what’s your favorite two-ingredient combo? Mine is apple slices with peanut butter. Simple is often the very best. I can’t wait to read your ideas.

Ingredients:

Ingredient	Amount	Notes
Prosciutto slices	8 slices	Sliced lengthwise in half
Garlic and herb cream cheese	4 ounces	Homemade or storebought
Green onions or chives	For garnish	As desired

My Little Prosciutto Cups: A Bite of Sunshine

Hello, my dear. Come sit at the counter. I want to tell you about these little bites. They are like edible sunshine. I first made them for my book club. The ladies couldn’t stop eating them! I still laugh at that. The recipe is wonderfully simple. It only needs three things. Doesn’t that sound nice? You will feel like a fancy chef. But it is just grandma’s kitchen magic.

Let’s Get Started

Let’s get your hands busy. First, preheat your oven to 400 degrees. This gets it nice and hot. Now, take your prosciutto slices. Cut each one in half, lengthwise. You will have sixteen little strips. Gently press each strip into a mini muffin tin. Let the edges overlap and curl. This makes a little cup. (My hard-learned tip: use two strips if they seem too thin. It prevents tearing!) Doesn’t that look like a little flower already?

Step-by-Step Instructions

Step 1: Preheat your oven to 400 degrees. Get out a mini muffin tin. No need to grease it. The prosciutto has its own lovely fat. That will keep it from sticking. I love how the kitchen starts to feel warm.

Step 2: Prepare your prosciutto cups. Cut each slice in half the long way. Gently press each piece into a muffin cup. Let the edges ruffle up over the sides. It’s okay if it’s messy. My grandson calls them “meat nests.” I think that’s perfect.

Step 3: Fill your cups. Spoon a bit of garlic and herb cream cheese into each one. Don’t overfill them. A little teaspoon is just right. They puff up so prettily in the oven. The smell is already amazing, isn’t it? Sweet or savory: which do you prefer for parties? Share below!

Step 4: Time to bake! Place the tin in your hot oven. Bake for 12 to 14 minutes. Watch for the edges to get crispy. The cheese will be soft and bubbly. Let them cool for 5 minutes. This helps them set. Then, use a spoon to gently lift them out.

Step 5: The final touch. Chop some fresh green onions or chives. Sprinkle them over the warm cups. That green color makes everything happy. Now, serve them right away. They are best when they are still a little warm. I promise you will get requests for the recipe.

Cook Time: 12-14 minutes
Total Time: About 25 minutes
Yield: 16 little cups
Category: Appetizer, Snack

Three Fun Twists to Try

Once you know the basics, you can play. Cooking should be fun. Here are my favorite little twists. Try one next time.

The Garden Twist: Add a tiny spoon of sun-dried tomato paste under the cheese. It’s a burst of summer flavor.

The Picnic Twist: Tuck one small, pitted olive into the cheese before baking. It’s a salty, wonderful surprise.

The Cozy Twist: Mix a pinch of dried Italian herbs into the cream cheese. It feels like a hug from inside.

Which one would you try first? Comment below!

Serving Them Up With Style

These cups are perfect for sharing. I like to arrange them on a bright plate. Add some grape tomatoes and cucumber slices around them. The colors just sing together. For a real party, spear each cup with a fancy toothpick. It makes them easy to grab.

What to drink? For the grown-ups, a chilled glass of Prosecco is lovely. The bubbles cut through the richness. For everyone, a sparkling lemonade with a sprig of mint is perfect. It’s so refreshing. Which would you choose tonight?

Keeping Your Prosciutto Cups Perfect

These little cups are best fresh from the oven. But you can make them ahead. Just assemble the cups in the tin. Do not bake them yet. Cover the whole tin tightly with plastic wrap. It will keep in your fridge for one day. I once made them for a party this way. It saved me so much time.

I do not recommend freezing them. The prosciutto gets too chewy. Batch cooking is simple, though. Just double or triple the recipe. Use two muffin tins. This matters because good hosting is about enjoying your guests. A little prep work lets you do that. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Snags

First, the prosciutto cup might tear. Do not worry. Just use another small piece to patch the hole. I remember when this happened to me. I used a tiny scrap like a bandage. It worked perfectly. Second, the cheese might bubble over. Just use a little less in each cup. A heaping teaspoon is plenty.

Third, the cups can stick. A quick spray of oil on the tin helps. This matters because cooking should be fun, not frustrating. Fixing small problems builds your kitchen confidence. It also makes the food look and taste better. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your cream cheese label.

Q: Can I make them ahead? A: Yes. Assemble the cups and refrigerate them. Bake just before serving.

Q: What can I swap for the herb cheese? A: Plain cream cheese works. Mix in a pinch of dried herbs and garlic powder.

Q: Can I make a bigger batch? A: Absolutely. Just use more muffin tins. Keep an eye on the oven time.

Q: Any optional tips? A: A tiny sprinkle of black pepper is nice. *Fun fact: Prosciutto is Italian for “ham.”* Which tip will you try first?

From My Kitchen to Yours

I hope you love making these tasty bites. They always disappear fast at my house. I would love to see your creations. Sharing food pictures is a wonderful way to connect. It makes my whole day. Have you tried this recipe? Tag us on Pinterest! Use our handle @AnnasKitchenNook. I cannot wait to see what you cook up next.

Happy cooking! —Anna Whitmore.