Tomato tartlets

Ingredients for 2 servings:

• 12 slice(s) toast bread, (butter toast bread)
• 250 g ricotta
• 150 g double cream cheese
• 4 eggs
• salt and pepper
• 1 pinch of cayenne pepper
• ½ bunch basil
• 24 cocktail tomatoes
• 2 tbsp olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Preheat the oven to 180°C (top/bottom heat). Grease the muffin tins with oil or line them with silicone baking cups; greasing is not necessary in this case. Remove the crust from the bread. Roll out the bread flat on a work surface using a rolling pin. Place in the muffin tins. Bake the muffins on the middle rack of the oven for 7-8 minutes. Meanwhile, combine the ricotta, cream cheese, and eggs; season with salt, pepper, and cayenne pepper. Wash the basil leaves, pat dry, and finely chop. Stir into the cheese spread. Fill the cheese spread into the toast baskets. Wash the tomatoes and wipe them dry. Place the tomatoes on top of the spread. Return everything to the oven and bake for another 15-20 minutes. If the bread starts to get too brown, cover with aluminum foil. Serve with a seasonal salad. It also makes a wonderful finger food for all kinds of buffets. It can be enjoyed hot or cold.