Shelly's Recipe

ROASTED TOMATO RICOTTA BITES

Category: Cold

1 pkg puff pastry at room temperature
1 cup fresh ricotta
1 teaspoon both fresh chopped parsley and basil
Salt & pepper

18 oven roasted cherry tomatoes (see below)
1/4 cup basil pesto

Preheat the oven to 375 degrees F. Lightly grease the muffin cups. Cut the puff pastry into squares slightly larger than you muffin cups and center one 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.

Roasted Tomatoes
10 to 15 large ripe cherry tomatoes (golf ball size)
2 cloves garlic, finely minced
1 teaspoon sugar
salt & pepper
1 tablespoon finely chopped fresh thyme (or herb of choice)
1/4 cup olive oil

Preheat the oven to 275 degrees F. Halve the tomatoes, and place skin side down on a baking sheet. Sprinkle over them the garlic, thyme, salt, pepper, and sugar. Drizzle with the olive oil and place in the oven. Bake for about one to one and a half hours or until they have shriveled yet still remain moist. Cool, and use as desired.

Pesto Sauce
2 cups fresh basil leaves, packed
1/4 cup lightly toasted pine nuts
2 large garlic cloves
1/2 cup grated parmesan or romano cheese
1/2 cup extra virgin olive oil

Place all the ingredients in a food processor except the oil, and pulse. Start to add in the oil slowly, pulsing continuously until you have a smooth paste. Use immediately to top any pasta dish. If you do not plan to use it right away, store in a container with an additional layer of olive oil on top to prevent discoloration.