Baked Pancetta & Ricotta Cups

Baked Pancetta & Ricotta Cups

Ingredients

  • 12 slices rolled Pancetta
  • 200g Ricotta – drained
  • 1/2 cup grated Parmesan or Chilli Romano
  • 1/4 cup chopped Chives
  • 6 Cherry Tomatoes – halved

Directions

  • 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.

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