Party Prosciutto and Melon-Stuffed Cucumber Cups

Name: Party Prosciutto and Melon-Stuffed Cucumber Cups
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Cuisine: Italian
Ingredients: 4 large (600 g) Persian cucumbers, firm and unblemished; ¾ cup (180 g) Whole milk ricotta cheese, at room temperature; 12 slices (180 g) Prosciutto di Parma, thinly sliced, torn into bite-sized pieces; ½ medium (400 g) Ripe cantaloupe, cut into ½-inch (1.25 cm) cubes, excess moisture blotted with paper towels; 24 leaves (6 g) Fresh basil leaves, small, whole or torn; to taste Sea salt; to taste Freshly ground black pepper; ¼ teaspoon (½ g) Lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

Crisp Persian cucumber halves filled with creamy ricotta, sweet cantaloupe, silky prosciutto, and fresh basil—an elegant no-cook appetizer that captures the essence of Italian summer flavors. Perfect for entertaining, these colorful bites come together in minutes and require no cooking.

Prep: 20 min
Cook: —
Wait: 15 min
Total: 35 min
Makes: 24 cucumber cups (serves 8–12 as appetizers)

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Steps

Before you start

Remove prosciutto from the refrigerator 10 minutes before serving so it's supple and easy to handle
Choose firm, unblemished Persian cucumbers; select a cantaloupe that yields slightly to pressure at the blossom end (sign of ripeness)
Have all ingredients prepped and at room temperature for easiest assembly

1
Prep the cucumbers
- Lay each Persian cucumber on a cutting board.
- Using a sharp chef's knife, cut each cucumber in half lengthwise.
- Using a small serrated spoon or melon baller, gently scoop out the center seeds and pulp, creating a shallow boat.
- Don't cut all the way through; leave ¼ inch of cucumber at the bottom and sides to hold the filling.
- You should have 24 cups total.
- Pat the insides dry with a paper towel to remove excess moisture.
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Ready when: Cucumbers are hollowed with thick walls and dry interiors
Tip: Work gently when scooping to avoid puncturing the cucumber skin. The most moisture inside means a soggy filling.
2
Season the ricotta
- In a small bowl, stir together the room-temperature ricotta with a generous pinch of sea salt, a small grinding of black pepper, and the optional lemon zest.
- Taste and adjust seasoning.
- The mixture should taste balanced—not bland, but not overly salty.
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Ready when: Ricotta is well seasoned and smooth
Tip: Room-temperature ricotta spreads easily and distributes seasoning more evenly than cold ricotta.
3
Assemble the cups
- Using a small spoon or offset spatula, dollop about 1½ teaspoons of seasoned ricotta into each cucumber cup.
- Gently spread it to create a small nest, leaving room for the melon and prosciutto.
- Top each cup with 1–2 pieces of torn prosciutto, folding or bunching it slightly for texture.
- Place 2–3 cantaloupe cubes on top of the prosciutto, then crown with a small basil leaf.
- Arrange the filled cups on a serving platter.
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Ready when: All 24 cups are filled and arranged
Tip: Assemble just before serving or within 2 hours to keep the cucumbers crisp and the melon juices from making the ricotta watery.
4
Chill and serve
- Cover the platter loosely with plastic wrap and refrigerate for 10–15 minutes to chill the filled cups and help flavors meld.
- Just before serving, give each cup a light dusting of fleur de sel and a tiny grinding of pepper.
- Serve immediately.
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Ready when: Cups are cold and ready to serve
Tip: These are best eaten within 3–4 hours of assembly to maintain the contrast between crisp cucumber and creamy filling.

Good to know

Tips

For the smoothest ricotta consistency, let it sit at room temperature for 15 minutes before seasoning and filling—cold ricotta from the fridge is harder to spread.
Pat the cantaloupe cubes dry with paper towels before adding them to the cups; excess moisture is the enemy of crisp cucumber and creamy ricotta.
If your cucumbers are particularly thick-walled or seedy in the center, use the scoop more aggressively, but stay ¼ inch from the edges and bottom.
This recipe shines with high-quality ingredients: seek out true Parmigiano Reggiano-aged prosciutto, a fragrant basil, and a sweet, ripe cantaloupe. The flavors are simple, so each ingredient matters.

Make ahead

Cucumbers can be hollowed and the ricotta seasoned up to 4 hours ahead. Cover separately and refrigerate. Assemble the filled cups no more than 2 hours before serving to keep the cucumbers crisp and prevent the melon from releasing excess liquid into the ricotta.

Storage & reheating

These are best enjoyed fresh. Leftovers may be refrigerated in an airtight container for up to 1 day, though the cucumber will soften. Do not freeze. To refresh, pat any excess liquid from the cups with a paper towel before serving.

Substitutions

Ripe cantaloupe → Honeydew melon or fresh peaches, cut into small cubes. Honeydew offers a subtler sweetness; peaches bring a stone-fruit contrast that pairs beautifully with prosciutto and basil.
Whole milk ricotta cheese → Mascarpone or a soft chèvre (goat cheese). Mascarpone is richer and creamier; chèvre is tangier. Both work well; use the same weight.
Prosciutto di Parma, thinly sliced → Serrano ham, speck, or thin slices of San Daniele ham. Any cured ham works; choose one you love. Adjust salt in the ricotta if using a particularly salty ham.
Fresh basil leaves, small → Mint or arugula. Mint is fresh and cooling; arugula adds a peppery note. Both pair well with melon and prosciutto.