Pre-heat the oven to 190°C/ 375°F
Slice the sundried or cherry tomatoes into small pieces and place in mixing bowl.
Do the same with the olives.
Add the ricotta, eggs, capers, spring onion and salt and pepper.
As optional - throw in the hot sauce now.
Beat it well with a fork.
To prep the muffin tray simply place 6 muffin papers in the appropriate slots. If you don’t have any papers and are cooking directly in a muffin tray, then you should butter the slots to allow easy removal of the baked ricotta.
Optional: Add a bay leaf into each slot (make sure not to eat it later on, it’s just for flavour!).
Pour an equal measure of the mix into each of the 6 muffin papers.
Place tray in the middle of the oven and cook for 18-20 minutes, until the top of each ricotta bomb has begun to brown. That’s it!
Serve with your favourite sauce or just enjoy alone :)