Easy Prosciutto Appetizers (5 Ways)
Five simple, no-cook prosciutto appetizers showcase Prosciutto di Parma with minimal prep—perfect for entertaining without the stress of plating.
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Five simple, no-cook prosciutto appetizers showcase Prosciutto di Parma with minimal prep—perfect for entertaining without the stress of plating.
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For the Zucchini Roll-ups: Use a vegetable peeler to slice a zucchini into long, thin ribbons. Spread a layer of ricotta cheese on each ribbon.
Top the ricotta with fresh basil leaves and a slice of prosciutto. Roll up tightly and secure with a toothpick.
For the Prosciutto-Wrapped Cantaloupe: Cut cantaloupe into bite-sized chunks. Wrap each chunk with a piece of prosciutto and secure with a toothpick.
For the Soft-Boiled Eggs: Soft boil eggs for 6-7 minutes, then peel and slice in half. Roll a small piece of prosciutto into a rose shape and place it on the yolk, securing with a toothpick.
Drizzle the eggs with olive oil and season with freshly ground black pepper.
For the Brie & Pear Crackers: On each cracker, layer a slice of brie cheese, a thin slice of pear, and a piece of prosciutto.
Drizzle the crackers with honey and finish with a sprinkle of black pepper.
For the Burrata Platter: Place the ball of burrata in a serving bowl. Arrange prosciutto slices and toasted baguette slices around the cheese.
Drizzle the burrata with chili oil before serving.
Arrange all prepared appetizers on a large board or platter and serve immediately.
Store assembled appetizers in an airtight container in the refrigerator for up to 24 hours; softer bites like zucchini roll-ups and burrata are best eaten within 4 hours of assembly.
The zucchini-ricotta roll-ups and brie-pear crackers can be assembled 2–4 hours ahead and chilled. Prepare cantaloupe wraps and soft-boiled egg bites no more than 1 hour before serving to prevent sogginess. Assemble the burrata platter just before guests arrive.
Cut cantaloupe into bite-sized wedges or balls, then drape a single thin slice of prosciutto around each piece. The prosciutto's saltiness and silky texture complements the cantaloupe's sweetness.
Boil for 6–7 minutes for a runny yolk and set whites. Remove from heat, transfer to ice water for 1–2 minutes, then peel gently.
Speck, guanciale, or serrano ham work well, though they have different flavor profiles. Avoid thicker cuts that don't drape easily.
Regular prosciutto or high-quality deli prosciutto is acceptable, though the authentic version offers a sweeter, more delicate flavor.
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