In a bowl, mix and combine ricotta, mozzarella, Swiss cheese, sea salt, pepper and chives. Set aside.
Cut six circles measuring approximately 7 cm in diameter from each sheet of puff pastry and then line the same number of muffin silicone moulds with the pastry, using your fingers to press the dough up the sides.
Fill each basket evenly with the cheese and chive mixture and bake in the oven at 200°C for about 15 minutes, until the pastry is puffed and golden and the filling melts.
Allow the basket cool a little, remove them from silicone moulds, sprinkle with chopped chives and serve with cherry tomatoes.