Ricotta Toast Muffins

Ingredients for 6 servings:

• 100 g ricotta
• 100 g double cream cheese, alternatively a different fat content
• 6 slices of toast
• 2 eggs
• salt and pepper
• Tabasco
• ½ bunch basil
• 10 cherry tomatoes or cocktail tomatoes
• Oil for the muffin tin

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cut the crusts off the slices of toast and then roll them out very flat with a rolling pin. Lightly oil the cups of a muffin tin and then line them with the slices of toast. Now bake at 190°C (375°F), fan oven 170°C (350°F), for 5-7 minutes. In the meantime, pick the leaves off the basil and finely chop half of them. Leave some tomatoes whole and quarter the others. In a bowl, add the cream cheese to the ricotta, along with the eggs, then season generously with salt, pepper, and a little Tabasco, and mix everything thoroughly. Add the chopped basil and stir in. Fill the baked toast muffins with the now prepared cheese spread and arrange the tomatoes—whole and quartered—on top. Return the tin to the oven and bake the toast muffins for another 15 minutes at 190°C (375°F), fan oven 170°C (350°F), if necessary. Cover with aluminum foil at the end of the baking time. Carefully remove the muffins from the pan and garnish with the remaining basil leaves. Calories per piece: approx. 219 kcal, 8 g protein, 14 g fat, 14 g carbohydrates