- 12 slices rolled Pancetta
- 200g Ricotta – drained
- 1/2 cup grated Parmesan or Chilli Romano
- 1/4 cup chopped Chives
- 6 Cherry Tomatoes – halved
- Press pancetta into a greased 12 mini muffin tray.
- Combine Ricotta, Parmesan and chives.
- Spoon into pancetta cases and top with the cherry tomatoes.
- Bake at 220°C for 10 minutes or until the pancetta is crispy and the cheese is set.