Ricotta Tomato Tarts

2 cups of breadcrumbs

1/4 cup olive oil

1 cup ricotta cheese

1/2 cup grated parmesan cheese

1 large eggs

1 tblsp basil

salt and pepper

1 1/2 lb. tomatoes

Preheat oven to 450 degrees.  Toss breadcrumbs and oil and press into 9″x9″ pan.  In a bowl, mix together,  ricotta, parmesan cheese, eggs, basil, salt and pepper.  Spread over breadcrumbs.  Slice tomatoes and arrange over cheese mixture.  Bake for 45 minutes; cut into tartlets and serve.

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