Justine Schofield prepares delicate canapes that are sure to be a hit at your next party - be warned, they won't stay on the plate long!


  • 6 slices prosciutto, cut into three pieces

  • 9 sheets filo pastry

  • 80g parmesan, grated

  • 18 basil leaves

  • 18 black olives, pitted and sliced

  • 6 tbsp. olive oil or oil spray


  • 1.

    Preheat oven at 200°C.

  • 2.

    Grease and line a baking tray with baking paper.

  • 3.

    Cut each filo sheet in half, and then half again. Lay each half of filo pastry on a clean working bench. And spray lightly with oil spray or brush with olive oil.

  • 4.

    On the edge of each half, place a piece of prosciutto, 1 basil leaf, few olive slices and a pinch of parmesan. Fold each half of filo to form an envelope, closing the edge tightly. Place the parcels on the baking tray. Brush or spray each parcel with a little extra oil. Bake for about 5 minutes or until golden brown. Serve immediately.

  • 5.

    Tip: You can replace the basil with pesto.

Nutritional information

Nutritional analysis per serving (34 servings)

  • Energy 394kj
  • Fat Total 28g
  • Saturated Fat 7g
  • Protein 6g
  • Carbohydrate 29g
  • Sugar 0g
  • Sodium 277mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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