Ingredients (makes 30 )
- 100 grams Prosciutto
- 15 Cherry tomatoes
- 100 grams Ricotta
- Salt and pepper
Method
- Preheat oven to 180 degrees.
- Line 30 patty cake papers (liners) with prosciutto and place half a tomato in each patty. Fill with crumbled ricotta and season with salt and pepper.
- Bake for 15-20 minutes or until the prosciutto is crispy.
Notes
Unfortunately I only had muffin cases on the day I made these, they look great in the smaller patty cake liners.
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