Step 1

Preheat the oven to 180C / 356F.

Step 2

Spray a muffin tin with olive spray and line 8 cups with the prosciutto slices. Use your hands to squish together any tears to create the cups.

Step 3

In a small bowl, whisk together the ricotta filling ingredients together until smooth. Spoon the mixture into each of the prosciutto cups, about 2 tablespoons per cup.

Step 4

Top with half a cherry tomato (you could use sundried tomatoes, but these are much higher in carbs!)

Step 5

Bake for 20 - 25 minutes until golden and the ricotta is set. Let stand for 5 minutes to cool slightly and firm up.

Step 6

Server with a fresh green salad.