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Categories:Viewed: 36 - Published at: 6 years ago
Ingredients
- 1 None potato, peeled and halved
- 1 container (15 oz) ricotta cheese
- 1 None egg
- 2 oz prosciutto, finely chopped
- 2 tbsp grated Parmesan cheese
- 1/4 cup chopped mixed herbs, such as flat-leaf parsley, basil, chives, oregano
- 8 oz vine-ripened cherry tomatoes
- 2 cups arugula
- None None Extra virgin olive oil and balsamic vinegar, for drizzling
Method
- Preheat the oven to 325°F. Lightly grease and line a 6-cup muffin pan with paper liners.
- Cook potato in a small saucepan of boiling, salted water for 6-8 mins, until almost tender. Drain. When cool enough to handle, grate into a large bowl.
- In a food processor, pulse ricotta cheese and egg until smooth. Add to potato with prosciutto, Parmesan and herbs. Mix well. Season to taste. Divide mixture evenly among muffin cups. Press 2 tomatoes into top of each.
- Bake for 35-40 mins, until firm. Cool in pan for 5 mins.
- Serve warm with arugula. Drizzle with olive oil and a little balsamic vinegar.
