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Tomato tarts with pesto

Posted January 22nd, 2008 by uleen
in

Serving size: Serves 8
Cooking time: Less than 30 minutes
Special options: Vegetarian
Favourite flavours: Cakes/baking


INGREDIENTS

12 slices prosciutto
750g ricotta
1 egg, lightly beaten
8 cherry tomatoes, halved
2 tablespoons basil pesto

 

METHOD

  1. Preheat oven to moderate, 180°C. Lightly grease 8 recesses of a muffin pan. Line recesses with prosciutto, ensuring base and sides are covered, trimming to fit.
  2. In a large bowl, combine ricotta and egg, and season to taste. Spoon mixture into prosciutto lined muffin pan.
  3. Bake for 12-15 minutes until golden and firm. Rest in pan for 5 minutes before turning onto a wire rack to cool.
  4. Meanwhile, place cherry tomatoes, cut side up, in a baking dish. Drizzle with oil and season to taste. Bake for 5-10 minutes until just tender.
  5. Top tarts evenly with pesto and cherry tomatoes. Serve with drinks or as a light lunch with salad.

 

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