↞ recipe box start page
Category: Cold
Prep Time: Cook Time: Total Time:
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.
view more member recipes
ROASTED TOMATO RICOTTA BITES
view my recipes
print
save
Category: Cold
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Zucchini, Tomato And Ricotta Tarts
by sgre52160
Tart Shells 1 cup plus 4 tablespoons all-purpose flour 3 teaspoons sugar 1/2 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch pieces 2-4 tablespoons ice water Fill
by sgre52160
Tart Shells 1 cup plus 4 tablespoons all-purpose flour 3 teaspoons sugar 1/2 teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch pieces 2-4 tablespoons ice water Fill
Honey Tomato Bruschetta With Ricotta
by sgre52160
2 pints cherry or grape tomatoes, halved lengthwise 1 1/2 Tbsp extra-virgin olive oil 2 Tbsp clover honey 2 tsps thyme leaves 1 tsp kosher salt 1/8 tsp freshly ground black pepper 12 baguette
by sgre52160
2 pints cherry or grape tomatoes, halved lengthwise 1 1/2 Tbsp extra-virgin olive oil 2 Tbsp clover honey 2 tsps thyme leaves 1 tsp kosher salt 1/8 tsp freshly ground black pepper 12 baguette
Heirloom Tomato, Peach And Ricotta Salad (martha)
by ICOOK2
no set amounts for the ingredients.......adjust for how many will be served. Arrange slices of ripe white peaches and large heirloom tomatoes on a platter. Top with a few thin slices of red onion,
by ICOOK2
no set amounts for the ingredients.......adjust for how many will be served. Arrange slices of ripe white peaches and large heirloom tomatoes on a platter. Top with a few thin slices of red onion,
Ricotta, Sun-dried Tomato And Spinach Stuffed Chicken Breasts
by sgre52160
2 cups boiling water 10 sun-dried tomatoes 1 1/2 tsp olive oil 1/2 cup finely chopped onion 4 oz sliced mushrooms 1 rib celery, thinly sliced 1 1/2 teaspoons dried oregano 4 garlic cloves, minc
by sgre52160
2 cups boiling water 10 sun-dried tomatoes 1 1/2 tsp olive oil 1/2 cup finely chopped onion 4 oz sliced mushrooms 1 rib celery, thinly sliced 1 1/2 teaspoons dried oregano 4 garlic cloves, minc
Caprese Tomato Bites
by sgre52160
1 pint cherry tomatoes, halved 3 tbsp heavy whipping cream 1/2 lb fresh mozzarella cheese, sliced 6 fresh basil leaves 1 clove garlic, minced 1 tbsp balsamic vinegar Scoop out and discard pul
by sgre52160
1 pint cherry tomatoes, halved 3 tbsp heavy whipping cream 1/2 lb fresh mozzarella cheese, sliced 6 fresh basil leaves 1 clove garlic, minced 1 tbsp balsamic vinegar Scoop out and discard pul
view more member recipes
related CDKitchen recipes
Lasagna With Leeks And Red Roasted Peppers
Roasted Red Pepper And Ricotta Dip
Fettuccine With Ricotta, Tomatoes And Basil
Macaroni With Ricotta Sauce
Steak Bites With Bloody Mary Dipping Sauce