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.


  • 2 mozzarella di bufala cut into 8 pieces each 
  • 16 prosciutto slices cured ham 
  • handful of grated parmesan For the tapenade 
  • 200 g pitted black olives 
  • juice of 1 lemon 
  • 2 tbsp capers heaped 
  • 4 anchovy fillets 
  • 1 garlic clove chopped 
  • 100 ml olive oil 
  • handful of flat leaf parsley and basil leaves 
  • black pepper


  1. 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. 
  2. Then cut the mozzarella into even pieces (you could also use little mozzarella balls), roll in the grated parmesan and wrap with the prosciutto. 
  3. 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. 
  4. Brush a little tapenade over the parcels and serve 3-4 parcels per portion on a bed of salad leaves of your choice (I used spinach) 
  5. 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.


Calories: 207kcal Total Carbohydrates: 1.4g Protein: 4.9g Fat: 21g Cholesterol: 17mg Fiber: 0.4g