Proscuitto Cups

by Tenina Holder

Sometimes you just need something quick and on the fly! 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! Enjoy!

Need

  • 8 Slice prosciutto
  • 1 sprig of fresh rosemary, foliage only
  • 3 eggs
  • 60 g 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 and set aside.

3  

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

4  

Add eggs and yoghurt and mix 20 sec/speed 4.

5  

Divide between lined muffin cups. Garnish with chopped olives (1 olive per 2 cups) and bake for 10-12 minutes. Garnish with additional rosemary sprigs.

More

Serve hot.

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