Preheat the oven to 375°F (190°C).

Prepare the fillo cups: Arrange the fillo cups on a baking sheet in a single layer.

Bake: Place the sheet in the oven and bake for about 5 minutes, or until the cups are lightly browned and crispy. Keep an eye on them — they brown quickly!

Make the filling: While the cups are baking, combine the ricotta and herbs in a mixing bowl. Stir until well blended and smooth.

Prepare to pipe: Transfer the ricotta mixture to a piping bag (or a resealable plastic bag with the corner snipped off).

Cool the cups: Remove the fillo cups from the oven and let them cool slightly.

Fill: Pipe the herbed ricotta mixture into each cooled fillo cup.

Top: Place one grape tomato half on each cup.

Garnish: Add a small sprig of rosemary to each.

Finish: Drizzle lightly with balsamic glaze just before serving.