20-Minute Baked Bresaola Cups
Elegant Italian-inspired appetizers featuring crispy bresaola cups filled with a rich mascarpone and walnut mixture. The bresaola becomes beautifully crisp when baked in muffin molds, creating edible cups perfect for entertaining. The creamy filling combines ground walnuts with mascarpone, Parmesan, and olive oil for a luxurious texture and nutty flavor. Garnished with fresh mint leaves and walnut halves, these sophisticated bites make an impressive starter for dinner parties or special occasions.
Ingredients
- 8 whole walnuts
- 3 ½ oz mascarpone
- 3 ½ oz bresaolaprosciutto1:1meat
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- Himalayan salt
- 1 teaspoon Parmesan cheese, grated
- 1 tablespoon extra-virgin olive oil
- 3 mint leaves
Instructions
- 1
Preheat oven to 400°F static
- 2
Line 6 muffin moulds with 2 bresaola slices each
- 3
Bake for 5 minutes, then remove and set aside to cool in moulds
- 4
De-shell walnuts, break into halves and discard hard skin
- 5
Place 10 walnut halves in mini food processor and pulse until grainy
- 6
Add olive oil, Parmesan and salt and continue pulsing until smooth paste forms
- 7
Scoop walnut paste into small bowl and incorporate mascarpone
- 8
Using two teaspoons, fill each bresaola cup equally with mixture
- 9
Decorate with remaining walnut halves and mint leaves
Tips
Use silicone muffin molds for easier removal of the bresaola cups
Let the bresaola cups cool completely before filling to prevent the mascarpone from melting
Pulse the walnuts gradually to avoid over-processing into butter
Good to Know
Refrigerate filled cups for up to 2 days in airtight container
Bresaola cups can be made 1 day ahead; fill just before serving
Serve immediately at room temperature as appetizers
Common Mistakes
Don't overfill the cups or mixture will spill over
Let bresaola cups cool completely to avoid melting mascarpone
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these ahead of time?
Yes, you can bake the bresaola cups a day ahead and store them in an airtight container. Fill them just before serving to maintain crispness.
What if I don't have silicone molds?
Regular metal muffin tins work fine, just grease them lightly or use paper liners for easier removal of the bresaola cups.
How long will these keep?
Filled cups are best eaten within 2 hours for optimal texture. Unfilled bresaola cups can be stored for up to 2 days.