Mini Pesto, Prosciutto and Kumara Loaves with Walnuts and Semi-dried Tomatoes
These mini loaves are perfect autumn or Easter fare, ideal for breakfast or afternoon tea – or even dunking in soup.
INGREDIENTS
⅓ cup basil pesto
1 ⅔ cups Greek natural yoghurt
⅔ cup olive oil
2 eggs
1 cup grated parmesan
2 ⅓ cups self-raising flour
1 ½ cups grated kumara
100 grams roughly chopped prosciutto or ham
½ cup chopped, semi-dried tomatoes
⅔ cup walnut pieces
METHOD
Preheat oven to 180˚C and grease 14 loaf mini loaf tray or 12 hole (⅓ cup size) large muffin tin. Put pesto, yoghurt, olive oil and eggs in a big bowl.
Season well with salt and pepper and whisk to combine.
Add cheese, flour, kumara, prosciutto, tomatoes and walnuts and stir together – it will seem quite stiff at this point.
Divide between prepared tins and bake for 20–25 minutes until golden and cooked through. Makes 14 mini loaves
Stuck in the Kitchen
Sarah Tuck is a food writer and photographer based in Auckland. For more recipe ideas and cooking inspiration, visit her beautifully photographed blog, Stuck in the Kitchen. To read a little more about her and find out how Stuck in the Kitchen began, click here to read our story on her.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!