Prosciutto Cups

Make on Fresco
Makes 24 Prep Time 5 minutes   Cook Time 15 minutes   Rated:

Sometimes you just need something quick and on the fly that is tasty and will serve more than just you! This is it! As long as you have rosemary in the garden…and a few fridge staples, you are done. Fragrant, more-ish and definitely impressive….stress free!

You could certainly have these on your brunch table on a special occasion. Or they are perfect with drinkies in the evening. SO versatile! Enjoy!

If you enjoyed this recipe, we invite you to come join our FREE TRIAL on the Insider Club #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Follow us for more!

Don't forget we are on YouTube.

Our latest course, (FREE on trial) Shelf Control helps you sort out your pantry and fridge!

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!


  • 8 Slices prosciutto
  • 1 sprig of fresh rosemary, foliage only
  • 3 eggs
  • 60 Grams greek yoghurt
  • 12 black or kalamata olives, pitted



Pre-heat oven to fan forced, 180ºC. Butter a 24 hole mini muffin pan.


Cut prosciutto in half and line each hole with prosciutto, press plenty of prosciutto on the base as well to form a cup. Set aside.


Place rosemary into Thermomix bowl and mill 5 sec/speed 8.


Add eggs and yoghurt and mix 10 sec/speed 4.


Divide between lined muffin cups. Garnish with chopped olives (1 olive per 2 cups) and bake for 12-15 minutes. Garnish with additional rosemary sprigs.


Serve hot.

More Starters

That's all the recipes!

No more recipes to load