Roasted tomato ricotta bites
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For this recipe, I simply cut squares of puff pastry a little larger than my muffin tins and top them with some fresh sheep's milk ricotta that I mixed with fresh chopped herbs and then baked them until golden and puffy. Once the ricotta bites cool, I top each with a half of oven roasted cherry tomato and a tiny dollop of basil pesto. Light, crunchy & delicious!
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