4 tablespoons extra virgin olive oil, plus extra for greasing
6 sun-blush tomatoes
150 g (5 oz) baby leaf spinach
400 g (13 oz) ricotta cheese
3 eggs, beaten
25 g (1 oz) Parmesan cheese, grated
50 g (2 oz) pitted black olives, chopped
1 tablespoon capers, rinsed and drained
handful of basil leaves, chopped
salt and pepper
toasted pine nuts
Lightly grease 4 dariole moulds or ramekins. Place a tomato in the bottom of each and finely chop the remainder. Put the spinach in a sieve and pour over boiling water until wilted, then squeeze out any excess liquid. Beat together the ricotta and eggs, preferably with an electric hand whisk, for 1–2 minutes until light and airy.
Finely chop the spinach and stir into the ricotta along with the chopped tomatoes and Parmesan. Season to taste. Spoon the mixture into the prepared moulds, place on a baking sheet and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20 minutes until lightly puffed.
Mix together the oil, olives, capers and basil and season to taste. Ease the baked puffs out of the moulds and place on serving plates. Drizzle over the sauce and serve with a mixed salad, scattered with toasted pine nuts.