Antipasto platters are a party and holiday favorite, made with salami and prosciutto. While both are high in sodium, prosciutto has about half the calories and a third less fat. Portion control is key. Prosciutto takes on an entirely different flavor (which is insanely delicious) when crisped in the oven, which is how our Crispy Prosciutto Antipasto Cups came to be.
All the flavor of an entire antipasto platter in a bite sized serving. Portion control never tasted so good.Print
Crispy Prosciutto Antipasto Cups
- 12 thin slices of prosciutto, halved crosswise
- 12 cherry tomatoes, halved or quartered, depending on size
- 12 olives (kalamata, green, black, etc., or a combination), pitted and halved
- 12 fresh small mozzarella pearls, halved (or 24 small cubes mozzarella)
- 6 pepperoncini, deseeded and thinly sliced crosswise
- 1/2 cup chopped red pepper
- 1/2 cup chopped artichoke hearts (bottom 1/3 of the artichokes from a 14-oz can)
- 2 tsp red wine vinegar, divided
- 2 tsp extra-virgin olive oil, divided
- 1/2 tsp dried basil, divided
- 1/4 tsp ground black pepper, divided
- 1/8 tsp garlic powder, divided
Doing the Prep
- Place oven racks at middle position and top position and preheat to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Line the wells of a metal 24-cup (or two 12-cup) mini muffin tin using 1/2 slice of prosciutto in each well. Carefully shape to make sure the prosciutto is flat on the bottom and adheres to all sides to create a uniform cup shape. It’s okay of the prosciutto sticks up beyond the top of the wells.
- Add red pepper, 1/8 tsp dried basil, half of the garlic powder, 1 tsp oil, and a pinch of ground black pepper to a bowl. Toss to coat evenly, then transfer to a single layer on half of the prepared baking sheet.
- Add chopped artichokes, 1/8 tsp dried basil, 1 tsp oil, and the remaining half of the garlic powder and a pinch of ground black pepper to the bowl from the red peppers and toss to coat evenly, then transfer to a single layer on the other half of the prepared baking sheet. Sprinkle the peppers and artichokes with half of the ground black pepper.
- Place the pan with the vegetables on the top rack of the oven and the muffin tin(s) with the prosciutto on the center rack. Bake 10-12 minutes, until the prosciutto is crispy (check at 10 minutes). Do not overcook.
- Remove the prosciutto tins, turn oven up to 425 degrees F, and set a timer for 10 minutes to finish roasting the peppers and artichokes until well caramelized.
- Transfer the prosciutto cups to a cooling rack lined with a paper towel. When time is up, remove vegetables from oven, flip, and let cool on the pan.
- While the prosciutto and vegetables are baking and cooling, place olives, pepperoncini slices, and tomatoes in one bowl and mozzarella in another. Divide remaining ground pepper and dried basil between the two bowls. Add 1 1/2 teaspoons red wine vinegar to the olive mixture and 1/2 teaspoon to the cheese, then toss to combine. Set aside. Note: If you would like to use fresh basil, omit the dried basil from this step and garnish each cup with thin slices of fresh basil at the end.
Putting It together
- The vinegar will make the fresh cheese give off liquid, so pour off any excess liquid before using the cheese.
- To each prosciutto cup, add half an olive, tomato half or quarter, and cheese. Distribute artichokes and peppers evenly among the cups and top with a slice of pepperoncini, and fresh basil, if using. Serve immediately.
Keywords: ANTIPASTO, ANTIPASTO CUPS, PROSCIUTTO, CRISPY PROSCIUTTO CUPS, OLIVES, ARTOCHOKE HEARTS, MOZZARELLA, ANTIPASTI, APPETIZERS, PARTY FOOD, HOLIDAYS, BIRTHDAYS, EASTER, THANKSGIVING, CHRISTMAS, LOW-CARB, GLUTEN-FREE, GRAIN-FREE, EASY APPETIZERS