Prosciutto with Melon Appetizer

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Total Time: 16 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Baked
  • Cuisine: Italian


Prosciutto and Melon is a classic combination. For this appetizer they’re put into little phyllo cups for a fun and delicious twist.


Units Scale
  • 1 packet of 15 mini pre-baked phyllo shells
  • 1/2 cup finely chopped cantaloupe
  • 1/2 cup finely chopped honeydew melon
  • 1/2 tsp. lemon juice
  • 1/2 tsp. lime juice
  • 1 tsp. olive oil
  • 3 thin slices of prosciutto (approx. 1 oz.)
  • 2 tsp. chopped basil (optional garnish)


  1. Bake phyllo cups according to package instructions. Cool.
  2. Meanwhile, in a medium bowl combine the cantaloupe, honeydew, lemon, and lime juices.
  3. Warm the olive oil in a medium skillet over medium-low heat. Add the prosciutto in a single layer. Cook, flipping occasionally until it has darkened and crisped in places. Transfer to a plate lined with kitchen towel to drain. Chop finely.
  4. Arrange the phyllo cups on a serving plate. Spoon the melon mixture into the cups. Top with the chopped prosciutto, and with the basil, if using.