1/4 cup chopped fresh herbs (try flat leaf parsley and basil)
1 spring onion, chopped
salt and freshly ground black pepper, to taste
2/3 cup tomato juice
80g butter, melted
1 egg
50g Perfect Italiano Parmesan, grated
100g Perfect Italiano Ricotta
24 small basil leaves
Combine flour, Perfect Italiano Mozzarella, olives, herbs, spring onion and seasonings in a large bowl. Whisk tomato juice, butter and egg together and stir into dry ingredients until just combined.
Spoon mixture into 24 buttered mini muffin pans, sprinkle with grated parmesan and black pepper. Bake at 180°C for 10 - 15 minutes until golden and cooked through. Cool muffins on a wire rack.
When cool, cut muffins diagonally halfway through, spread with a little Perfect Italiano Ricotta and fill with a basil leaf.
