For the toast muffins, line 6 muffin tins with baking paper. Remove the crusts from the toast and roll out as flat as possible with a pastry roller.
Line the cups with the slices and toast in a preheated oven at 190 °C for a few minutes, but the bread should still be soft and not crispy.
Meanwhile, beat together the ricotta, cream cheese, eggs, salt and pepper. Finely chop the basil and mix in, also stir in the grated Parmesan.
Pour the cream into the toasting cups and place the halved tomatoes on top. Bake in the oven at 190 °C for about 15 minutes. If the bread gets too dark, cover with aluminum foil.
Remove the toast muffins from the ramekins and garnish with a slice of Parma ham.
Preparation Tip:
The toast muffins can also be made with salami instead of Parma ham.
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