A classic Italian starter with a serious wow factor: Mozzarella Prosciutto Parcels with black olive Tapenade are easy to make, low carb and an explosion of flavours.
Prep Time
10 mins
Cook Time
3 mins
Total Time
13 mins
Course
Appetizer
Cuisine
Italian
Servings
4
Calories
207 kcal
INGREDIENTS
1x
2x
3x
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2 mozzarella di bufala cut into 8 pieces each
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16 prosciutto slices cured ham
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For the tapenade
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200 g pitted black olives
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juice of 1 lemon
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2 tbsp capers heaped
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4 anchovy fillets
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1 garlic clove chopped
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100 ml olive oil
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handful of flat leaf parsley and basil leaves
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black pepper
INSTRUCTIONS
Blend all ingredients for the tapenade in a food processor or with a stick blender, setting aside a few tablespoons of olive oil for later to top it off with in the jar.
Pan fry the parcels with a little olive oil until the prosciutto is crisp from all sides and the mozzarella is beginning to melt – a few minutes.
Fill the remaining tapenade in a jar, top with the remaining olive oil and store in the fridge.
I calculated the recipe with 1 tbsp tapenade per person. You”ll have quite a bit tapenade left over – it’s great with chicken, fish or even as a dip.
NUTRITION
Calories: 207kcal
Protein: 4.9g
Fat: 21g
Cholesterol: 17mg
Fiber: 0.4g