Tomato And Pesto Tarts - cooking recipe

Ingredients

12 slices prosciutto
2 1/2 lb ricotta cheese
1 None egg, lightly beaten
8 None cherry tomatoes, halved
2 tbsp store-bought pesto

Preparation

Preheat oven to 350\u00b0F. Lightly grease an 8-cup muffin pan. Line cups with prosciutto.
Combine ricotta and egg. Season. Distribute between cups and bake for 12-15 mins, until golden and firm. Let cool in pan for 5 mins then transfer to a wire rack to cool.
Meanwhile, place cherry tomatoes, cut-side up, in a roasting pan and drizzle with oil. Season. Bake for 5-10 mins, or until just tender. Top tarts with pesto and tomatoes.