Ingredients (makes 30 )

  • 100 grams Prosciutto
  • 15 Cherry tomatoes
  • 100 grams Ricotta
  • Salt and pepper


  1. Preheat oven to 180 degrees.
  2. 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.
  3. 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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