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Ingredients
6tablespoons ricotta cheese
6tablespoons mozzarella cheese, grated
6tablespoons swiss cheese, grated
1⁄2teaspoon sea salt
1teaspoon pepper
chives, chopped
2sheets fresh puff pastry (or frozen, thawed)
Steps
In a bowl, mix and combine ricotta, Swiss cheese, mozzarella, sea salt, pepper and chives. Set aside.
Cut 6 circles measuring approximately 7 cm in diameter from each sheet of puff pastry then line the same number of muffin silicone moulds with the pastry, use your fingers to press the dough up the sides.
Fill each basket equally with the cheese and chive mixture and bake in the oven at 200°C for 15 minutes until the pastry is puffed and golden and the filling melts.
Allow the basket cool a little then remove them from silicone moulds and sprinkle with chopped chives and serve with cherry tomatoes.
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