Herbed Ricotta Muffins

Serves 4

Youl'll need...

1 lb of Cantaré Ricotta Fresca
3 fresh basil leaves, finely shredded
Zest from one lemon
½ teaspoon of course black pepper
1 tablespoon of balsamic vinegar
1 cup of Cantaré Fresh Roasted Vine Tomatoes

Here's how...

Lightly grease and line four ½ cup ramekins (size of small custard cup) with plastic. Evenly divide the Cantaré Ricotta Fresca between the ramekins and press down firmly. Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 425 degrees F. Unmold the cups onto a tray lined with parchment paper and bake for 15 minutes or until golden.
Combine all the other ingredients in a bowl. Place each baked ricotta in a shallow bowl and top each with dressing. Serve immediately with crusty Italian bread.