I have been making these ricotta and dill nibbles (or variants of same) for years. It has been so long that I have no idea where I got the idea for them from. When I was trying to think of a savoury snack to take last night to the Collingwood Historical Society AGM, these suddenly came to mind.
375 gr ricotta
20 gr dill
18 slices prosciutto
9 cherry tomatoes
Preheat oven to 180c
Chop dill roughly, discarding large stems
Place ricotta in bowl and add dill and egg
Stir to combine thoroughly
Cut each slice of prosciutto in half and use to line 18 small muffin tins by placing each half in the tin across each other
Add a heaped dessertspoon of the ricotta mixture to each muffin tin
Quarter the cherry tomatoes and place two quarters on top of the ricotta mixture in each tin
Cook in 180c oven for approximately 30 minutes
Makes 18 nibbles.