Prosciutto Pear Cups

Who can resist a bite-sized appetizer? These prosciutto pear cups from recipe creator Elise Jesse look like fancy hors d’oeuvres, even though the prep is honestly pretty low effort. The secret is using a mini muffin tin to turn the prosciutto into crispy little cups that can be filled with a fresh pear and arugula salad, but it totally works for other fillings, too.

What makes these little bites feel so special is the mix of flavors and textures happening in every bite. Crispy and salty prosciutto, creamy Brie, sweet pears, peppery arugula, and tangy balsamic all come together in one irresistible bite.

This recipe yields 24 prosciutto pear cups, making it perfect for entertaining. Whether you’re hosting a bridal shower, a wine night with friends or a holiday gathering, this easy appetizer will have guests talking about the food long after the party ends.

Ingredients for Prosciutto Pear Cups

• Prosciutto: The key to this recipe is using thinly sliced prosciutto. Thinner slices that are cut into small strips mold easily to the mini muffin tin, and bake into crisp, sturdy cups. Thicker slices will be harder to shape, and may turn out chewy rather than crisp.
• Brie cheese: Brie rind is edible, but it doesn’t melt as smoothly as the creamy center. For this recipe, trim off the rind before cubing the cheese so it softens and melts in the oven.
• Pears: Bartlett or Anjou pears are ideal, as they’re sweet and juicy, and they hold their shape well. Choose pears that are ripe but still firm—they should yield slightly when you press the stem, but shouldn’t feel soft or mushy. If they’re too ripe, they can break down and make the filling watery.
• Arugula: Give the leaves a quick chop so they tuck neatly into the prosciutto cups.
• Thyme: Fresh thyme adds a subtle earthy note. Strip the tiny leaves from the woody stems before tossing them with the salad.
• Balsamic vinegar: Sweet and tangy balsamic vinegar balances the salty prosciutto and creamy cheese while brightening the pear and arugula salad. Start with 1 tablespoon and add another if you like a stronger tang.
• Olive oil: Just a teaspoon of olive oil helps the balsamic cling to the pears and greens without making the filling overly heavy or oily.

Directions

Step 1: Crisp the prosciutto cups

Preheat the oven to 400°F. Cut each slice of prosciutto into thirds. Press one piece into each cup of a 24-cup mini muffin pan. Top each prosciutto cup with a cube of Brie cheese. Bake for five minutes, just until the prosciutto is lightly crisped and the cheese is softened.

Step 2: Toss the pear filling

Add the diced pears, chopped arugula and fresh thyme leaves to a medium mixing bowl. Drizzle them with balsamic vinegar and olive oil, then gently toss to coat.

Step 3: Fill and finish

Carefully remove the prosciutto cups from the muffin tin. Fill each cup with a spoonful of the pear mixture. If desired, finish them with extra balsamic vinegar and a sprinkle of thyme leaves.

Recipe Variations

• Swap the fruit: Try thinly sliced apples, figs or fresh peaches in the filling instead of pears to switch up the flavor and add seasonal variety.
• Change the cheese: Instead of cubed Brie, try goat cheese for a tangier flavor, or use cream cheese for a similar mild and melty option.
• Add nuts: Toss a small handful of chopped walnuts, pecans or pistachios with the pear mixture for crunch. Toast the nuts first to bring out their flavor.
• Swap the greens: Not a fan of arugula’s peppery bite? Try roughly chopped baby spinach or watercress instead for a milder option.
• Make them festive: Top each filled prosciutto cup with a few pomegranate seeds (arils) for a pop of holiday color and a touch of tartness that pairs beautifully with the sweet pears.

Can you store prosciutto pear cups?

These prosciutto pear cups don’t store well once assembled. After filling, the prosciutto cups will begin to soften as they absorb moisture from the pear mixture, losing their crisp, delicate crunch. The pears may also begin to oxidize, and the arugula will wilt. For the freshest texture and flavor, serve them right after assembling.

Can you make prosciutto pear cups ahead of time?

Prosciutto pear cups are best assembled just before serving. If you want to get a head start, line the muffin tin with prosciutto and add the cubed Brie, then cover the tin and refrigerate it until you’re ready to bake the cups.

When it’s time to serve, bake the prosciutto cups, toss together the pear mixture while they’re in the oven, then assemble them just before serving so they stay crisp, fresh and vibrant.

Prosciutto Pear Cups Tips

Can you use bacon instead of prosciutto?

There are plenty of delicious bacon appetizers out there, but bacon isn’t an ideal swap for prosciutto in this recipe. It releases more fat as it cooks, which can make the cups greasy and prevent them from crisping evenly. Bacon also takes more time to fully cook to a food-safe temperature, while prosciutto is ready to eat. Bacon’s smoky flavor can also overpower the sweet pears and creamy Brie.

Another issue? Bacon is usually sliced much thicker than prosciutto, so it’s harder to press neatly into the mini muffin tin and won’t create those delicate, crispy little cups.

Can you make prosciutto pear cups with another cheese?

Yes! You can swap the Brie in these prosciutto pear cups for other soft cheeses. Goat cheese, Camembert and cream cheese would all pair well with the salty prosciutto and sweet pears.

How do you serve prosciutto pear cups?

Prosciutto pear cups are best served as a warm appetizer, right after they’re filled with the pear and arugula mixture. The contrast between warm prosciutto, melty cheese and the cool, fresh salad makes them so special. Avoid chilling them before serving, since the prosciutto will soften and lose its crisp texture.