Baked Ricotta & Prosciutto Pies
A recipe from the gorgeous Perditta O’Connor.
• 5 slices prosciutto
• 400g / 1 lb. fresh ricotta
• 6 sprigs fresh thyme, leaves picked
• 1 bunch chives, chopped
Preheat oven 180C / 350F. Line the base and interior of each mini-muffin pan with the prosciutto. Combine ricotta, thyme and chives in a bowl. Distribute mixture evenly into muffin sections and bake for 15 minutes or until set. Remove tray and set aside for another 15 minutes to cool before serving.
Optional: Season with sea salt and pepper and bake topped with one-half of a cherry tomato.