Herb Ricotta Broccoli Cups

1: Preheat oven to 375˚F (190˚C).

2: In a food processor add the broccoli, 1 cup of Parmesan, garlic, the egg, and olive oil. Pulse until the mixture forms a dough-like texture, about 2 minutes.

3: Place 1 tablespoon of the broccoli mixture and press into a greased muffin tin. Form the mixture into a cup, making the bottom and sides ½ inches thick.

4: Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.

5: Cool the broccoli cups. Once cooled, remove from the muffin tin.

6: In a bowl add the ricotta, salt, 3 tablespoons of basil, and parsley, and stir to combine.

7: Fill the broccoli Parmesan cups with the ricotta mixture. Top with slices of tomatoes and basil.

8: Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.