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prosciutto and melon phyllo cups on a white plate, golden pastry shells holding orange cantaloupe cubes wrapped with a ruffle of pink prosciutto, fresh green mint leaf on each, a thin balsamic drizzle, bright airy natural light, shallow depth of field, summer table setting

Prosciutto and Melon Phyllo Cups

Sweet melon, salty prosciutto, just a touch of mint—our updated take on a classic summer patio appetizer served in one refreshing morsel.
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Prep Time 12 minutes
Total Time 12 minutes
Servings: 15 cups
Ingredients Method Notes

Ingredients
  

  • 15 mini phyllo cups pre-baked
  • 1 cup cantaloupe cut into small cubes
  • 3 oz prosciutto torn into small pieces
  • 3 oz fresh mozzarella small cubes, optional
  • 15 small mint leaves
  • 1 tbsp balsamic glaze optional

Method
 

  1. Place a cube or two of cantaloupe in each phyllo cup.
  2. Add a small piece of mozzarella if using.
  3. Drape a folded piece of prosciutto on top.
  4. Finish with a mint leaf and a tiny drizzle of balsamic glaze. Serve cold.

Notes

Honeydew or fresh figs work just as well as cantaloupe here.