Tomato tarts with pesto

1. Preheat oven to moderate, 180°C. Lightly grease 8 recesses of a muffin pan.
2. Line recesses with prosciutto, ensuring base and sides are covered; trim to fit.
3. In a large bowl, combine ricotta and egg; season to taste. Spoon mixture into prosciutto-lined muffin pan.
4. Bake 12-15 minutes, until golden and firm. Rest in pan 5 minutes before turning onto a wire rack to cool.
5. Meanwhile, place cherry tomatoes, cut side up, in a baking dish. Drizzle with oil; season to taste. Bake 5-10 minutes, or until just tender.
6. Top tarts evenly with pesto and cherry tomatoes. Serve with drinks or as a light lunch with salad.