Mini baked ricotta with olive tapenade
reduced-fat ricotta cheese
1 medium, lightly beaten
6 individual, thinly sliced
½ cup(s), (25g) (24 leaves)
tapenade (olive paste)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray two 12-hole (2 tablespoon/40ml capacity) mini muffin tins with oil. Line each muffin hole with a 1.5cm x 10cm strip of baking paper, allowing the paper to hang over the sides.
- Combine ricotta and egg in a small bowl. Season with salt and pepper. Divide mixture among prepared muffin holes and smooth the tops. Bake for 25 minutes or until golden. Cool in tins for 5 minutes before using paper to remove baked ricottas. Discard paper and arrange ricottas on a serving platter.
- Top each ricotta with a slice of tomato, a basil leaf and a little tapenade. Serve.