TINY CHEESE PIES

MAKES 24 PREP 5 MINS COOK K 20 MINS

500g ricotta 1 egg soft herb leaves 1 cup finely grated parmesan 12 cherry tomatoes, halved

1 Preheat oven to 150°C. Spray a 24-cup mini muffin tin lightly with olive oil spray.

2 Place ricotta, egg, herbs and parmesan in a food processor and process until the mixture is smooth.

3 Spoon 1 ½ tbsp ricotta mixture into each muffin hole. Top each with a tomato quarter, herb leaves and a shake of salt and pepper.

4 Bake 15-17 mins until set and golden. If pies are still pale on top, switch grill (broiler) on and place tin under it 3-4 mins until nicely coloured. Remove from oven and leave muffins to cool slightly in tin before serving.