Bake 30 to 35 minutes until eggs are firm. Garnish with chili flakes and green onion ends that are diced. Run knife around cups to loosen. And you can serve with hollandaise sauce for a richer taste. Serve immediately with your favorite fruit salad. Serves eight!
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or foil. Chop the baguette into thin slices using a bread knife and place on baking sheet. Brush the bread with olive oil. Then sprinkle with salt and pepper to taste. Bake until golden brown and crunchy for about 15 minutes and set aside on a serving tray or plate.
For the roasted tomatoes, in a medium bowl, combine tomatoes, honey, olive oil, red wine vinegar and nutmeg. Place the tomatoes mixture on the same baking sheet and cook until tomatoes start to get red color and shrivel or about 25 minutes. Remove from oven and sprinkle with chili flakes and set aside.
For the ricotta, in a bowl mix the ricotta, olive oil, garlic powder, salt and pepper. Spread the ricotta mixture on the crostini. Top with the roasted tomatoes and drizzle with any remaining juices from the pan. Garnish with the basil pieces. Serves 6 as an appetizer