In a food processor add the broccoli, 1 cup of Parmesan, 1 clove of garlic, the egg, and 1 tablespoon of olive oil. Pulse until mixture forms a dough like texture, about 2 minutes.
3. Step
Place 1 tablespoon of the broccoli mixture and press into a well greased muffin tin. Form the mixture into a cup, making the bottom and sides ½-inches (1 cm) thick.
4. Step
Bake for about 30 minutes until the edges are golden and crispy and the bottom is firm.
5. Step
Cool the broccoli cups. Once cooled, remove from the muffin tin.
6. Step
In a bowl add the ricotta, salt, 3 tablespoons basil, and parsley and stir to combine.
7. Step
Fill the broccoli Parmesan cups with the ricotta mixture. Top with slices of tomatoes and basil.
8. Step
Broccoli Parmesan Cups can be stored up to 3 days and can be reheated in the oven.
