Peanut chicken wraps
Takes 35 mins
12 slices brown or white bread soft butter, for spreading 250g packet streaky bacon 4 eggs, beaten 125ml milk 200g ricotta 100g Cheddar
6 preserved figs, halved 1 Preheat oven to 200°C. Grease 2 x 6 jumbo muffin trays. Roll out the bread as thinly as possible with a rolling pin. Cut off the crusts. Spread one side of the bread with butter and press (buttered side up) into the prepared trays. 2 Line the sides of each bread cup with a piece of bacon. Bake for about 10 minutes or until just cooked. Mix together the egg, milk and cheeses and pour into the bread cases. Insert a fig half. Bake for 10-15 minutes or until golden and set.