18 Savory Prosciutto Appetizer Recipes Deliciously Easy

Looking for the perfect bite-sized indulgence? Prosciutto’s salty, buttery richness elevates any appetizer from simple to spectacular—and these 18 easy recipes prove it! Whether you’re hosting a party or just craving a savory snack, these fuss-free ideas (from crispy-wrapped dates to creamy cheese bites) will have everyone reaching for more. Get ready to impress with minimal effort—let’s dive into these irresistible prosciutto-packed starters!

Prosciutto-Wrapped Asparagus Spears

These elegant yet effortless bundles are the perfect balance of salty, crisp, and tender—ideal for impressing guests or treating yourself.

Ingredients:

• 1 lb fresh asparagus spears (thick stalks work best), trimmed
• 3 oz thinly sliced prosciutto (about 8–10 slices)
• 1 tbsp olive oil
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp flaky sea salt

Instructions:

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Wrap: Divide asparagus into 8–10 small bundles (about 3–4 spears each). Tightly wrap a slice of prosciutto around the middle of each bundle, leaving ends exposed.
3. Season: Arrange bundles on the baking sheet. Drizzle evenly with 1 tbsp olive oil, then sprinkle with 1/2 tsp black pepper and 1/4 tsp flaky salt.
4. Roast: Bake for 12–15 minutes until prosciutto is crisp and asparagus is tender when pierced with a fork.

The prosciutto turns irresistibly crispy while keeping the asparagus juicy—a textural dream with minimal effort!

Tip: For a fun twist, drizzle with balsamic glaze after baking or add a pinch of lemon zest before serving.

Melon and Prosciutto Skewers

These skewers are the perfect bite-sized combo of sweet, salty, and refreshing—ideal for summer entertaining or a quick appetizer.

Ingredients:

• 1 small ripe cantaloupe, seeded and cut into 1-inch cubes
• 4 oz thinly sliced prosciutto, cut into 1-inch-wide strips
• 1 tbsp extra-virgin olive oil
• 1 tsp freshly cracked black pepper
• 1 tbsp honey
• 8 small fresh basil leaves
• 8 (6-inch) wooden skewers

Instructions:

1. Preheat the grill or grill pan to medium-high heat (about 400°F).
2. Wrap each cube of cantaloupe with a strip of prosciutto, then thread onto skewers (1 piece per skewer).
3. Brush the skewers lightly with 1 tbsp olive oil and sprinkle with 1 tsp black pepper.
4. Grill for 2 minutes per side, just until the prosciutto crisps slightly.
5. Drizzle with 1 tbsp honey and garnish each skewer with a basil leaf before serving.

The contrast of juicy melon, crispy prosciutto, and aromatic basil makes these skewers irresistibly snackable—no utensils required!

Tip: For extra flavor, let the skewers sit for 5 minutes after drizzling with honey so the melon soaks up the sweetness.

Prosciutto and Mozzarella Stuffed Mushrooms

These bite-sized beauties pack a punch with salty prosciutto, creamy mozzarella, and a hint of garlic—perfect for your next appetizer spread.

Ingredients:

• 16 oz (about 20) cremini mushrooms, stems removed
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 oz prosciutto, finely chopped
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1 clove garlic, minced
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Toss mushroom caps with olive oil, salt, and black pepper. Arrange hollow-side up on the baking sheet.
3. In a bowl, mix prosciutto, mozzarella, Parmesan, garlic, and parsley. Spoon filling evenly into each mushroom.
4. Bake for 18–20 minutes until cheese is bubbly and mushrooms are tender. Let cool 2 minutes before serving.

The crispy-edged prosciutto and gooey mozzarella create a dreamy contrast, while the garlic and Parmesan add just the right savory kick.

Tip: For extra crispiness, broil the stuffed mushrooms for 1–2 minutes at the end—just keep an eye on them!

Prosciutto-Wrapped Breadsticks with Parmesan

These crispy, salty twists are the ultimate fuss-free appetizer—elegant enough for a party but simple enough to whip up on a weeknight.

Ingredients:

• 12 thin breadsticks (like grissini)
• 12 slices prosciutto (about 3 oz total)
• 1/4 cup finely grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp freshly cracked black pepper

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Brush each breadstick lightly with 1 tbsp olive oil, then sprinkle evenly with 1/4 cup Parmesan and 1/2 tsp black pepper, rolling to coat.
3. Tear each prosciutto slice lengthwise into 2 strips. Wrap one strip around each breadstick in a spiral, leaving ends exposed.
4. Arrange on the baking sheet and bake for 12–15 minutes until prosciutto is crisp and breadsticks are golden at the tips.

The magic here? The prosciutto shrinks as it bakes, hugging the breadstick for maximum crunch in every bite.

Tip: For extra flavor, drizzle with honey right before serving—the sweet-salty combo is irresistible!

Baked Prosciutto and Goat Cheese Tartlets

These buttery, savory tartlets are the perfect bite-sized appetizer—crispy prosciutto and creamy goat cheese melt together in a golden puff pastry shell.

Ingredients:

• 1 sheet frozen puff pastry, thawed
• 4 oz thinly sliced prosciutto
• 4 oz goat cheese, crumbled
• 2 tbsp honey
• 1 tbsp fresh thyme leaves
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Roll out the puff pastry on a floured surface to a 12×9-inch rectangle, then cut into 12 equal squares.
2. Press each square into a greased mini muffin tin, leaving the corners slightly overhanging. Prick the bottoms with a fork.
3. Bake for 10 minutes until lightly puffed. Remove from oven and gently press down the centers with a spoon.
4. Tear the prosciutto into small pieces and divide among the pastry cups. Top with crumbled goat cheese, then drizzle evenly with 2 tbsp honey. Sprinkle with 1 tbsp thyme leaves and 1/4 tsp black pepper.
5. Brush the pastry edges with beaten egg. Bake for 12–15 minutes until the cheese is soft and the pastry is golden.

The contrast of salty prosciutto, tangy cheese, and sweet honey makes these tartlets irresistible—they disappear fast at parties!

Tip: For extra crispiness, bake the prosciutto on a sheet pan for 5 minutes before adding to the tartlets.

Prosciutto and Fig Crostini

Sweet figs, salty prosciutto, and creamy goat cheese come together on crispy bread for a bite that’s elegant yet effortless.

Ingredients:

• 1 baguette, sliced into ½-inch thick rounds (about 12 slices)
• 3 tbsp extra-virgin olive oil
• 4 oz soft goat cheese (chevre)
• ¼ cup fig jam
• 6 slices prosciutto, torn into small pieces
• 2 tbsp honey
• ½ tsp flaky sea salt
• Freshly cracked black pepper, to taste

Instructions:

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet and brush both sides with 2 tbsp olive oil. Bake for 10–12 minutes until golden and crisp. Let cool slightly.
2. Spread each crostini with 1 tsp goat cheese, then top with ½ tsp fig jam.
3. Scatter prosciutto pieces over the jam, then drizzle with remaining 1 tbsp olive oil and 2 tbsp honey.
4. Sprinkle with flaky sea salt and a twist of black pepper.

The magic here is in the contrast: crunchy bread, silky cheese, and that salty-sweet duo of prosciutto and fig that’s downright addictive.

Tip: For extra flair, add a few arugula leaves or a sprinkle of chopped pistachios before serving.

Prosciutto-Wrapped Dates with Blue Cheese

Sweet, salty, and creamy all at once—these bite-sized delights are the ultimate crowd-pleaser for your next gathering.

Ingredients:

• 12 Medjool dates, pitted
• 2 oz blue cheese, crumbled (about 1/4 cup)
• 6 thin slices prosciutto, halved lengthwise
• 1 tbsp honey
• 1/2 tsp freshly cracked black pepper

Instructions:

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. Stuff each date with about 1 tsp of blue cheese, pressing gently to close.
3. Wrap each date snugly with a half-slice of prosciutto, leaving the ends exposed.
4. Arrange dates seam-side down on the baking sheet. Drizzle evenly with 1 tbsp honey and sprinkle with 1/2 tsp black pepper.
5. Bake for 12–15 minutes until prosciutto is crisp at the edges and cheese is slightly melted.

The contrast of sticky-sweet dates, funky blue cheese, and crispy prosciutto makes every bite irresistible. Serve warm for maximum gooey goodness!

Tip: For extra crunch, add a toasted almond inside each date before stuffing with cheese.

Prosciutto and Arugula Flatbread Pizza

This crispy flatbread pizza is a perfect balance of salty prosciutto, peppery arugula, and creamy cheese—ready in under 20 minutes for a fuss-free weeknight win.

Ingredients:

• 1 store-bought flatbread (about 10″ x 8″)
• 1/2 cup whole-milk ricotta cheese
• 1/4 tsp red pepper flakes
• 1/4 tsp kosher salt
• 1 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 oz thinly sliced prosciutto, torn into pieces
• 1 cup baby arugula
• 1 tbsp freshly squeezed lemon juice
• 1/4 cup shaved Parmesan cheese

Instructions:

1. Preheat oven to 400°F. Place flatbread on a baking sheet and bake for 5 minutes until lightly crisp.
2. In a small bowl, mix ricotta, red pepper flakes, and 1/4 tsp salt. Spread evenly over the flatbread.
3. Drizzle with 1 tbsp olive oil, then bake for another 8–10 minutes until edges are golden.
4. While warm, top with prosciutto. Toss arugula with lemon juice and a pinch of salt, then pile on top. Finish with Parmesan and a light drizzle of olive oil.

The magic here? The hot flatbread slightly wilts the arugula and melts the prosciutto’s edges, creating a harmony of textures in every bite.

Tip: For extra crispiness, place the flatbread directly on the oven rack for the first 5 minutes.

Prosciutto and Pear Bruschetta

Sweet, salty, and crisp—this elegant appetizer comes together in minutes but tastes like you spent hours fussing over it.

Ingredients:

• 1 baguette, sliced into ½-inch thick rounds (about 12 slices)
• 2 tbsp extra-virgin olive oil
• 1 ripe but firm pear, thinly sliced (about ¼-inch thick)
• 4 oz prosciutto, torn into bite-sized pieces
• ¼ cup ricotta cheese
• 1 tbsp honey
• ½ tsp flaky sea salt
• ½ tsp freshly cracked black pepper
• ¼ cup arugula, for garnish

Instructions:

1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet, brush both sides with 1 tbsp olive oil, and bake for 8–10 minutes until golden and crisp.
2. While the bread toasts, heat remaining 1 tbsp olive oil in a skillet over medium. Add pear slices and cook for 2 minutes per side until lightly caramelized but still firm.
3. Spread each toasted baguette slice with 1 tsp ricotta. Top with a pear slice, a piece of prosciutto, and a few arugula leaves.
4. Drizzle with honey and sprinkle with flaky sea salt and black pepper. Serve immediately.

The contrast of creamy ricotta, salty prosciutto, and juicy pears makes every bite a little celebration—perfect for impressing guests without a fuss.

Tip: For extra crunch, toast the baguette slices a day ahead and store them in an airtight container.

Prosciutto-Wrapped Shrimp with Garlic Butter

These elegant yet easy shrimp bundles are a guaranteed crowd-pleaser, with crispy prosciutto hugging juicy shrimp bathed in rich garlic butter.

Ingredients:

• 12 large shrimp (peeled, deveined, tails on)
• 6 thin slices prosciutto (halved lengthwise)
• 3 tbsp unsalted butter
• 3 garlic cloves (minced)
• 1 tbsp lemon juice
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. Prep shrimp: Pat shrimp dry and season with 1/4 tsp salt and 1/4 tsp black pepper. Wrap each shrimp snugly with a prosciutto half-slice.
2. Cook: Melt 3 tbsp butter in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Arrange shrimp in a single layer and cook for 2 minutes per side, until prosciutto is crisp and shrimp turn opaque.
3. Finish: Off heat, drizzle with 1 tbsp lemon juice and sprinkle with 1 tbsp parsley. Toss gently to coat.

The magic here? Prosciutto adds salty crunch while keeping the shrimp tender, and that garlic butter becomes a quick pan sauce you’ll want to drizzle over everything.

Tip: For extra flair, skewer two wrapped shrimp per appetizer pick before serving.

Prosciutto and Brie Phyllo Cups

These elegant yet effortless phyllo cups are the perfect bite-sized appetizer—salty prosciutto, creamy brie, and a touch of honey make them irresistible.

Ingredients:

• 15 frozen phyllo cups (1.5-inch size)
• 4 oz thinly sliced prosciutto, torn into small pieces
• 4 oz brie cheese, rind removed and cut into 15 small cubes
• 2 tbsp honey
• 1 tbsp fresh thyme leaves
• Freshly cracked black pepper, to taste

Instructions:

1. Preheat oven to 350°F. Arrange phyllo cups on a baking sheet.
2. Place a cube of brie in each phyllo cup, then top with a piece of prosciutto.
3. Bake for 8–10 minutes until the brie is melted and the prosciutto crisps slightly.
4. Drizzle each cup with ½ tsp honey, then sprinkle with thyme leaves and a pinch of black pepper.

The contrast of crispy phyllo, gooey cheese, and sweet-salty toppings makes these impossible to eat just one. Tip: For extra crunch, toast the phyllo cups at 300°F for 3 minutes before filling.

Prosciutto and Olive Tapenade Canapés

These elegant yet effortless canapés balance salty prosciutto and briny olive tapenade for a bite that’s as impressive as it is simple.

Ingredients:

• 1 cup pitted Kalamata olives
• 2 tbsp capers, drained
• 1 small garlic clove, minced
• 1 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• 1/4 tsp freshly ground black pepper
• 1 baguette, sliced into 1/2-inch rounds
• 4 oz thinly sliced prosciutto
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a food processor, combine 1 cup pitted Kalamata olives, 2 tbsp capers, 1 minced garlic clove, 1 tbsp lemon juice, 2 tbsp olive oil, and 1/4 tsp black pepper. Pulse until roughly chopped but still chunky.
2. Toast the baguette slices in a 375°F oven for 5–7 minutes until lightly crisp.
3. Spread each toast with a heaping teaspoon of tapenade, then drape with a folded slice of prosciutto.
4. Garnish with chopped parsley and serve immediately.

The contrast of crispy bread, creamy tapenade, and silky prosciutto makes these canapés a guaranteed crowd-pleaser.

Tip: For a vegetarian twist, skip the prosciutto and add a sprinkle of crumbled feta or roasted almonds.

Prosciutto-Wrapped Grilled Peaches

Sweet, juicy peaches get a savory upgrade with crispy prosciutto and a drizzle of honey—this effortless appetizer is summer entertaining at its best.

• 4 ripe but firm peaches, halved and pitted
• 8 thin slices prosciutto (about 3 oz)
• 2 tbsp honey
• 1 tbsp olive oil
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper
• 1/4 cup crumbled goat cheese (optional)
• Fresh basil leaves, for garnish

1. Preheat grill to medium-high (about 400°F). Brush peach halves with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and 1/4 tsp pepper.
2. Wrap each peach half snugly with a slice of prosciutto, tucking the ends underneath.
3. Grill peaches cut-side down for 3–4 minutes until lightly charred. Flip carefully and grill another 2–3 minutes until prosciutto crisps.
4. Transfer to a platter, drizzle with 2 tbsp honey, and sprinkle with goat cheese (if using) and basil.

The contrast of smoky prosciutto, caramelized peaches, and cool goat cheese makes every bite irresistible. Tip: For easier flipping, slide a spatula under the peach skin (not the prosciutto) when turning.

Prosciutto and Artichoke Pinwheels

These buttery, savory pinwheels are the ultimate crowd-pleaser—packed with salty prosciutto, tangy artichokes, and melty cheese for a bite that disappears fast!

Ingredients:

• 1 sheet (8 oz) frozen puff pastry, thawed
• 4 oz thinly sliced prosciutto
• 1/2 cup marinated artichoke hearts, drained and finely chopped
• 1/3 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• 1 tsp dried Italian seasoning
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out the puff pastry into a 10×12-inch rectangle. Layer prosciutto evenly over the pastry, leaving a 1/2-inch border.
3. Sprinkle chopped artichokes, mozzarella, Parmesan, and Italian seasoning over the prosciutto.
4. Tightly roll the pastry into a log (starting from the long side). Slice into 1/2-inch rounds and place them cut-side up on the baking sheet.
5. Brush the tops with beaten egg. Bake for 18–20 minutes until puffed and golden.

The flaky layers cradle the rich filling perfectly, with the artichokes adding a bright pop to balance the salty prosciutto. Tip: For extra crispness, pop them under the broiler for 1 minute at the end—just watch closely!

Prosciutto and Burrata Caprese Salad Bites

These elegant little bites pack all the flavors of a classic Caprese salad with the luxurious addition of creamy burrata and salty prosciutto—perfect for your next appetizer spread.

Ingredients:

• 8 oz fresh mozzarella balls (ciliegine size)
• 4 oz burrata cheese, torn into small pieces
• 8 slices prosciutto, halved lengthwise
• 1 pint cherry tomatoes, halved
• 1/4 cup fresh basil leaves, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. Wrap each mozzarella ball with a half-slice of prosciutto, gently pressing to adhere.
2. Arrange the wrapped mozzarella on a serving platter, then tuck burrata pieces and cherry tomato halves around them.
3. Drizzle evenly with 2 tbsp olive oil and 1 tbsp balsamic glaze.
4. Sprinkle with 1/4 tsp flaky sea salt, 1/4 tsp black pepper, and the sliced basil.
5. Serve immediately with toothpicks for easy grabbing.

The contrast of the crisp prosciutto against the creamy burrata and juicy tomatoes makes every bite a little celebration.

Tip: For extra flavor, let the assembled bites sit at room temperature for 10 minutes before serving—the salt will draw out the tomatoes’ sweetness.

Prosciutto-Wrapped Parmesan Crisps

These salty, crispy bites are the perfect fancy-but-easy appetizer—just three ingredients and minimal effort for maximum wow factor.

Ingredients:

• 1 cup finely grated Parmesan cheese (about 3 oz)
• 12 thin slices prosciutto (about 3 oz total)
• 1 tsp freshly ground black pepper

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Make small piles of Parmesan (about 1 tbsp each) spaced 2 inches apart on the sheet. Flatten slightly into 2-inch circles. Sprinkle evenly with 1 tsp black pepper.
3. Bake for 8–10 minutes until golden and lacy at the edges. Let cool 1 minute (they’ll crisp up as they sit).
4. While still warm, wrap each crisp with a slice of prosciutto, twisting gently to secure. Serve immediately.

The magic here? The Parmesan melts into delicate, shatteringly crisp rounds that hug the prosciutto’s silky saltiness—no toothpicks needed!

Tip: For extra flair, drizzle with honey or sprinkle with chopped rosemary before wrapping.

Prosciutto and Sun-Dried Tomato Stuffed Cherry Tomatoes

These bite-sized beauties pack a punch of savory flavor, perfect for impressing guests or treating yourself to a fancy snack.

Ingredients:

• 20 large cherry tomatoes (about 1 pint)
• 2 oz thinly sliced prosciutto, finely chopped
• 1/4 cup sun-dried tomatoes in oil, drained and minced
• 2 tbsp cream cheese, softened
• 1 tbsp fresh basil, finely chopped
• 1/2 tsp lemon zest
• 1/8 tsp black pepper
• 1/8 tsp salt

Instructions:

1. Slice the tops off the cherry tomatoes and use a small spoon to scoop out the seeds and pulp. Place them cut-side down on a paper towel to drain for 10 minutes.
2. In a bowl, mix the prosciutto, sun-dried tomatoes, cream cheese, basil, lemon zest, black pepper, and salt until fully combined.
3. Carefully spoon or pipe the filling into each tomato, mounding it slightly on top. Chill for at least 15 minutes before serving to let the flavors meld.

The salty prosciutto and tangy sun-dried tomatoes create a bold contrast against the sweet, juicy tomato shells—elegant yet effortless.

Tip: For a smoother filling, pulse the mixture in a food processor before stuffing.

Prosciutto and Pesto Palmiers

Prosciutto and Pesto Palmiers

These flaky, savory palmiers are the perfect party appetizer—easy to make but impressive enough to steal the spotlight.

Ingredients

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 1/4 cup store-bought or homemade basil pesto
• 2 oz thinly sliced prosciutto
• 1/4 cup grated Parmesan cheese
• 1/4 tsp black pepper
• 1 tbsp olive oil (for brushing)

Instructions

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Assemble: Roll out the puff pastry into a 10×12-inch rectangle. Spread the 1/4 cup pesto evenly over the pastry, leaving a 1/2-inch border. Layer the prosciutto on top, then sprinkle with the 1/4 cup Parmesan and 1/4 tsp black pepper.
3. Roll: Tightly roll the long sides inward to meet in the center (like a double scroll). Brush the outside lightly with 1 tbsp olive oil.
4. Slice & Bake: Cut the log into 1/2-inch slices and place them cut-side down on the baking sheet. Bake for 18–20 minutes until golden and puffed.

The salty prosciutto and herby pesto melt into the buttery layers, creating a crisp, savory bite that disappears fast. Tip: For extra crunch, flip the palmiers halfway through baking.

Conclusion

With 18 irresistible prosciutto appetizers, this roundup makes entertaining a breeze! Whether you’re hosting a party or craving a savory snack, these recipes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share it on Pinterest so others can enjoy these delicious bites too. Happy cooking!