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Roasted Tomato Ricotta Bites
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Description
For this recipe, I simply cut squares of puff pastry a little larger than my muffin tins and top them with some fresh sheep’s milk ricotta that I mixed with fresh chopped herbs and then baked them until golden and puffy. Once the ricotta bites cool, I top each with a half of oven roasted cherry tomato and a tiny dollop of basil pesto. Light, crunchy & delicious!
Ingredients
- 12 whole Large Cherry Tomatoes
- 2 whole Garlic Cloves, Peeled & Finely Minced For Tomatoes
- 1 teaspoon Chopped Fresh Thyme For Tomatoes
- Salt and Pepper For Tomatoes
- 1 teaspoon Sugar For Tomatoes
- ¼ cups Olive Oil For Tomatoes
- 1 package Puff Pastry At Room Temperature, 14-17 Ounce Package
- 1 cup Fresh Ricotta Cheese
- 1 teaspoon Fresh Minced Basil
- 1 teaspoon Fresh Minced Parsley
- Salt and Pepper
- ¼ cups Basil Pesto
Preparation
To roast the tomatoes: Preheat the oven to 300 degrees F. Cut the tomatoes in half, and place on a baking sheet cut side up. Sprinkle over them the garlic, thyme, salt, pepper, and sugar. Drizzle with the olive oil and place in the oven. Bake for about one hour or until they have started to shrivel yet still remain moist. Then remove from the oven and set aside to cool.
Preheat the oven to 375 degrees F. Lightly grease muffin cups. Cut the puff pastry into squares slightly larger than your muffin cups and center one square of dough into each cup. In a small bowl, mix together the ricotta cheese and fresh herbs. Season with salt and pepper. Spoon a couple of spoonfuls of the ricotta mixture into each muffin cup and then bake for about 15 minutes or until the ricotta has puffed and set and the pastry has turned golden brown. Cool to room temperature. Carefully remove from the muffin pan and place on a platter.
Before serving, top each bite with half a roasted cherry tomato and a tiny dollop of pesto. Serve.
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medinalakegirl on 12.26.2009
These are excellent and easy to make. I used Campari tomatoes and quartered them because I couldn’t find cherry tomatoes. I also made fresh ricotta using the recipe found at http://www.bakingobsession.com/2009/03/08/fresh-and-extra-creamy-homemade-ricotta-cheese/ (I’ve made this ricotta many times now; try it – fresh is so much better than store bought and it’s really very easy). Am not sure what makes this recipe so great…the roasted garlicky tomatoes, the fresh ricotta, the buttery puff pastry? All together they equal one yummy bite. Thanks for the keeper recipe!