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Categories:Viewed: 4 - Published at: a year ago
Ingredients
- 6 slices prosciutto
- 50 g butter
- 1 brown onion (mediums finely chopped)
- 2 garlic cloves (minced)
- 2 teaspoons mustard (wholegrain)
- 2 tablespoons sage leaves (fresh chopped)
- 12 12 cups breadcrumbs (fresh white recommended)
- 2 eggs (lightly beaten)
- salt and pepper
Method
- Preheat oven to 200C (180C fan forced).
- Grease two 12 hole mini muffin pans.
- Cut prosciutto slices in half lengthways and cut each in half crossways to make 24 pieces,.
- Line sides of muffin holes with prosciutto.
- Melt butter in a frying pan over medium high heat and add onion and garlic and cook stirring for 3 minutes or until softened.
- Stir in the mustard and cook, stirring for 1 minute.
- Remove from the heat and stir in sage and breadcrumbs and cool for 5 minutes.
- Add the eggs and stir to combines and season with salt and pepper.
- Spoon 1 tablespoon of mixture into 1 hole of prepared pan and then using the back of a teaspoon press mixture into the hold and repeat with remaining mixture.
- Bake for 15 to 20 minutes or until golden and serve.
