Step 1

Preheat oven to 220°C (200°C fan-forced). Oil 4 holes of 6-hole (¾-cup/180ml) texas muffin pan.

Step 2

Heat half of the oil in medium frying pan; cook garlic and nuts over low heat, stirring constantly, until nuts start to brown lightly. Add spinach; cook, covered, about 2 minutes or until spinach wilts. Uncover; cook 2 minutes or until liquid evaporates. Remove from heat.

Step 3

Cut each tomato into 8 wedges; place in medium baking dish, drizzle with remaining oil. Roast, uncovered, 20 minutes.

Step 4

Meanwhile, combine ricotta, egg, parmesan and chives in large bowl with spinach mixture. Divide mixture among pan holes.

Step 5

Bake, uncovered, about 20 minutes or until ricottas are firm. Serve baked ricottas with roasted tomatoes.