1 tsp extra virgin olive oil
1 large brown onion, finely chopped
40 g sliced prosciutto, finely chopped
1 clove garlic, crushed
1 tbsp finely chopped sage
Olive oil cooking spray
2 tbsp finely chopped flat-leaf parsley
2 tbsp dried sour cherries, finely chopped
120 g Italian bread, cut into chunks, processed into fine crumbs
Juice of 1 lemon
50 g egg, lightly whisked
Freshly ground black pepper, to season
- Heat oil in a medium non-stick frying pan over a medium heat. Add onion, prosciutto and garlic. Cook, stirring occasionally, for 6-7 minutes or until onion softens. Add sage. Cook, stirring, for 1 minute. Transfer mixture to a large bowl. Set aside to cool for 10 minutes.
- Preheat oven to 180°C (fan-forced). Spray 16 x 30ml (1½ tbsp) mini muffin tin holes with cooking spray.
- Add parsley, cherries, breadcrumbs, lemon juice and egg to onion mixture. Season with pepper and mix well. Divide mixture evenly between muffin tin holes, pressing mixture down.
- Bake muffins for 18 minutes or until golden brown. Set aside in tin for 5 minutes. Remove from tin and set aside until ready to reheat (see tip, below) and serve.