There is something about muffin shaped pastries that I love. It must be their size! We eat with our eyes too, don’t we?
Even if you have a recipe that goes into a big baking pan, most of a time you can turn it into a muffin version. That way they blend perfectly into a party buffet, and they do a great job at a picnic or as a take away snack.
Lately I have gone back into my old lazy habits. That is grabbing lunch at work, instead of making something ahead at home. While I was going through my recipes today, I ran into this one here that I haven’t made in a long time. Nothing elaborated. In other words, exactly what I was looking for. Quick and easy! I made a little more, so I can take them to work tomorrow and eat them either cold or warm. Yum!
I can imagine how well this recipe can be combined with other ingredients as well. What about adding different kind of herbs? Maybe replace the tomatoes with different vegetables? Zucchini, maybe? Or Spinach? Maybe my beloved olives? And if you have 30 more minutes available, you can turn this recipe even more authentic by making your own ricotta cheese!
Give it a try with this basic recipe, and adjust it the way you like :)
- 12 slices of sandwich bread
- 200 g / 7 oz of ricotta cheese
- 200 g / 7 oz of cream cheese
- 2 eggs
- salt and pepper
- a few basil leaves to taste
- approx. 20 cherry tomatoes (halved or quartered)
- Optional: thyme, oregano, grated parmesan cheese)
- Preheat the oven to 180°C / 356°F.
- Grease the muffin pan with oil.
- Cut off the crust of the sandwich bread.
- Roll the slices with a rolling pin on a worktop as flat as possible.
- Place carefully each slice into the muffin pan.
- Bake on the lowest rack for about 7-8 min.
- Mix the ricotta, cream cheese and eggs.
- Season with salt and pepper. Add additional herbs and/or grated parmesan cheese if desired.
- Take half of the basil leaves, chop and stir into the batter.
- Fill the bread baskets with the cream.
- Wash and pat dry the tomatoes. Place them on top of the cream. Press gently.
- Bake in the preheated oven (middle rack) for additional 15-20min.
- If the bread gets too dark, cover it up with aluminum foil.
- Take them out of the oven when done. Remove them from the muffin pan.
- Place the remaining basil leaves on top of the ricotta-tomato muffins.
- Serve lukewarm or cold.
- My muffins turned out a little smaller than usual, as I didn't use the large ('normal sized') sandwich bread. By using the large slices it will be easier to fill them with cream!
- Adapted from: Lust auf Genuss, 1/2011