Prosciutto Cups with Burrata Appetizer

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These Prosciutto Cups with Burrata are one of those things that feel a little fancy but are actually super easy to make.

I like making these when I want something light but still full of flavor. The prosciutto gives that salty crunch, the burrata is rich and soft, and the tomatoes add just enough brightness to balance it all out. They’re perfect when you don’t feel like cooking a full meal but still want something a little elevated. I’ve served them as appetizers at gatherings, but I’ve also just made a few for myself and called it dinner.

Tips to Make This Recipe Work Best

• Use ripe cherry tomatoes for the best flavor. The olive oil, salt, and pepper help bring out their juices even more.
• Let the prosciutto cool fully before filling so it stays crisp. If you fill them too soon, the cheese melts and softens the cups.
• Choose burrata that’s as fresh as possible. If it’s very creamy inside, spoon gently to avoid it spilling over the edge.
• Don’t overdo the balsamic—you just want a little drizzle to balance the flavors, not drown them.
• Tear the basil by hand instead of chopping it. It keeps the flavor bright and fresh without bruising the leaves.

Ingredients

• 6–8 slices prosciutto (thin cut)
• 1 ball burrata cheese (about 4 oz / 113g)
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1–2 teaspoons balsamic vinegar
• Fresh basil, for topping

Alternative Ingredients

If you don’t have burrata, you can use fresh mozzarella or ricotta. You still want something soft and creamy to contrast with the crispy prosciutto.

Instead of cherry tomatoes, chopped grape tomatoes or even heirloom tomato slices work too. Just keep them bite-sized so they fit in the cups.

You can swap balsamic vinegar with balsamic glaze if you want something sweeter and thicker. It clings to the tomatoes nicely and adds more depth.

For a vegetarian version, you can use phyllo dough or baked zucchini slices instead of prosciutto as the cup base.

Step 1: Prep the Tomatoes

In a small bowl, toss the halved cherry tomatoes with olive oil, salt, and pepper. Let them sit while you prepare the rest of the recipe so the flavors can meld.

Step 2: Crisp the Prosciutto

Preheat your oven to 375°F (190°C). Line a muffin tin with slices of prosciutto, gently pressing each one into the cup shape. Bake for 10–12 minutes until crispy. Let the cups cool completely in the tin.

Step 3: Add the Burrata

Once the prosciutto cups are cool, spoon a small amount of burrata into each one. Be gentle—burrata can be super soft and runny in the center.

Step 4: Add Tomatoes

Top the burrata with a spoonful of the marinated cherry tomatoes. Try to get a mix of tomato and juice in each bite.

Step 5: Finish with Balsamic and Basil

Drizzle balsamic vinegar over each cup and top with torn basil leaves. Serve immediately while everything is fresh and crisp.

How to Conserve This Recipe

These are best served right after assembly. If you want to prep ahead, store the prosciutto cups and tomato mixture separately in the fridge. Don’t add the burrata or assemble the bites until just before serving—it keeps everything from getting soggy.

Leftovers can be stored for a day in an airtight container, but expect the prosciutto to soften. To crisp it back up, reheat the empty cups in the oven at 350°F (175°C) for 5 minutes, then refill and serve.

Different Ways to Serve These

These prosciutto cups work for everything from cocktail hour to casual dinner starters. They make a great bite-sized appetizer at parties, especially when you want something that doesn’t need utensils or plates. You can serve them on a wooden board with a few extra basil leaves and a drizzle of olive oil for a simple but polished presentation.

They’re also nice as part of a lunch spread—add some arugula salad or crusty bread and call it a meal. I’ve packed them for picnics too, assembling right before we head out so they stay crisp. And if you want to keep it simple, make a batch for yourself, grab a glass of wine, and snack like you’re hosting even when you’re not.