Herby Baked Ricotta - cooking recipe

Ingredients

1 None potato, peeled and halved
1 container (15 oz) ricotta cheese
1 None egg
2 oz prosciutto, finely chopped
2 tbsp grated Parmesan cheese
1/4 cup chopped mixed herbs, such as flat-leaf parsley, basil, chives, oregano
8 oz vine-ripened cherry tomatoes
2 cups arugula
None None Extra virgin olive oil and balsamic vinegar, for drizzling

Preparation

Preheat the oven to 325\u00b0F. Lightly grease and line a 6-cup muffin pan with paper liners.
Cook potato in a small saucepan of boiling, salted water for 6-8 mins, until almost tender. Drain. When cool enough to handle, grate into a large bowl.
In a food processor, pulse ricotta cheese and egg until smooth. Add to potato with prosciutto, Parmesan and herbs. Mix well. Season to taste. Divide mixture evenly among muffin cups. Press 2 tomatoes into top of each.
Bake for 35-40 mins, until firm. Cool in pan for 5 mins.
Serve warm with arugula. Drizzle with olive oil and a little balsamic vinegar.