These little morsels are very easy to eat, pop one in your mouth, grab another cos you're going to want to. Parties, brunches, hors d'oeuvres anything
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!
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Need
- 8 Slices prosciutto
- 1 sprig of fresh rosemary, foliage only
- 3 eggs
- 60 Grams greek yoghurt
- 12 black or kalamata olives, pitted
Do
- 1
Pre-heat oven to fan forced, 180ºC. Butter a 24 hole mini muffin pan.
- 2
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.
- 3
Place rosemary into Thermomix bowl and mill 5 sec/speed 8.
- 4
Add eggs and yoghurt and mix 10 sec/speed 4.
- 5
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.
More
Serve hot.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
