BASIL AND SUN DRIED TOMATO TARTLETS

Ingredients:
Mascarpone - 100 gms
Ricotta - 500 gms
Eggs - 4
Sea salt - 1/4 tsp
Fresh basil leaves -1/2 cup (chopped)
Semi- sundried tomatoes - 1/4 cup (finely diced)
Parmesan cheese - 90 gms (freshly grated)

Method:

• Combine all ingredients together in a food processor until well blended.
• Pour mixture into greased muffin tins.
• Bake at 180C for 35 minutes or until set.