These Boursin Prosciutto Phyllo Cups are the perfect appetizer for when you don’t want to turn on the oven. So pop-able! Creamy Boursin is mixed with salty prosciutto in these delicious and easy appetizer treats!
I love easy recipes. I love appetizers. I love cheese.
Let’s put those three great loves together to make one tiny tasty appetizer!
We had a little wine tasting party at our house last weekend (Pat calls it a BBQ…I call it a Wine Tasting Party…he has to keep his man card) and these little beauties were one of my favorite pairings! Cheese and wine are just a match made in heaven. Creamy Boursin and Prosciutto Phyllo Cups for the win!
I love that you can whip these up in minutes and have a sophisticated app that the entire party will love. These would be perfect for tailgating, holiday parties, baby showers, the list goes on and on. Yum!
Scout crashed this picture. She did not get to eat any, but she sure did think they looked great! Poor baby.
Click HERE to read all about our wine tasting party and see the other wine pairings! (Spoiler alert…they ALL contain cheese. It’s a must)
Enjoy!
Ingredients
- 1 package premade frozen mini phyllo cups I used Athens Mini Fillo Shells
- 1 5.2 ounce package Garlic & Herb Boursin cheese
- 6 slices prosciutto diced
- 1/2 cup sliced green onion plus more for garnish
Instructions
- Take the phyllo cups out of the freezer and set aside
- In a medium frying pan, fry the prosciutto until crispy. You don't need oil, the fat from the prosciutto will work its magic on its own. Take off of the heat and drain
- In a medium bowl, mix together the crispy prosciutto, green onion, and boursin
- Scoop a spoonful of the mixture into each phyllo cup and garnish with more green onion
- Refrigerate until serving.
- Enjoy!
Nutrition
Melanie @ Garnish & Glaze
These are too cute Becky! Sounds delicious! What a fun way to use that crispy salty prosciutto. Mmmm! And I’m in love with that platter. :)
Becky Hardin
Thank you so much! I alllllmost didn’t buy that platter (antique store find) but every time I use it I cannot believe I almost passed it up!
Alexis @ Upside Down Pear
These could be my dinner! I have no problem eating appetizers in place of a meal. Boursin cheese is one of my favorites! I could eat it straight out of the tub but I usually restrain myself enough to put it on a cracker :D I can’t wait to make these on game days! Hockey season is just around the corner and these easy apps will be perfect for those crazy nights.
Becky Hardin
I totally agree Alexis!!I added just enough to the boursin to make it socially acceptable :) I could eat it plain too! Thanks so much for stopping by!
Susie Gall
Hey Bec. Love, love, love this appetizer. Maybe this weekend?? Your photos are amazing!!!!
Becky Hardin
Thanks mom!
Phi @ The Sweetphi Blog
Love the simplicity of making these, yet the sophisticated look they have! They sound totally delicious, and after reading about your wine party I’m super excited you posted the recipe to these…I was eyeing them up :)
Becky Hardin
Thanks so much Phi! You are so sweet
Lauren @ Jesus and a Side of Peanut Butter
So glad I found your blog!! These cups look fantastic, and so elegant!
Becky Hardin
Thank you so much Lauren! I’m so glad you stopped by :)
JillS
These look delicious…can I pair this with any Chardonnay? The one you used is unavailable where I live and I am brand new to wine and food pairing!
Becky Hardin
Hey Jill, thanks for stopping by! Yes I think it would be great with any chardonnay, or really any white wine. Another white wine I love is Pinot Grigio, its a bit lighter/sweeter than chardonnay. Hope you love the recipe!
Juliana
Hi Becky! This recipe looks amazing and I will be trying to do it for a vineyard get together this weekend because if it! I only have one question..This will be my first time using phyllo cups! The recipe doesn’t say to bake them! Is that the case or are you supposed to bake them? Thank you so much!
Becky Hardin
Hey Juliana, so sorry I didn’t reply sooner, we were in Europe. Phyllo cups can be found in the frozen section but you just have to thaw them for about 5 minutes before serving. No need to bake! Hope the recipe worked out for you!
Becky Hardin
Also- for The Vineyard in Jacksonville? I used to live there! (might be a different one, but just thought I’d ask!)
Sarah
These look fantastic! Really, how can you go wrong with prosciutto and Boursin?! I was wondering if you’ve ever tried making the filling a day or two in advance. Do you think the prosciutto would get kind of soggy?
Becky Hardin
I haven’t tried it. I think the day before would be fine but probably not more than that. Hope you love the recipe Sarah!! Thanks so much for stopping by!
Sarah
Thanks! I ended up making it the day of, as it was really quick to throw together. I used your homemade Boursin recipe (made that the day before) – I brought it to a party and everyone loved it! I also made a vegetarian version using the homemade Boursin, topped with a bit of balsamic glaze, a basil leaf and half a cherry tomato. Big hit as well. Thanks for the recipe; I’m looking forward to browsing your site.
Becky Hardin
WHOA! Your vegetarian version sounds DIVINE!!! Can you come work for me?? haha. Thanks so much for letting me know it was a success, means a lot!
Lori Knepp
How many does this recipe make??
Kathleen
How thick were the slices of procuitto?
Becky Hardin
Pretty thin. I just bought it from the deli section of my grocery store.
Donna Wharton
Could you tell me how many this recipe makes? I’m going to make this for a pre-wedding party.
Thanks , Donna Wharton