These Sun Dried Tomato Ricotta Bites are so addicting and a must make for your next party or holiday gathering! Phyllo shells filled with whipped ricotta are baked and then topped with sun dried tomatoes. Easy to make, minimal ingredients, and your guests will go crazy for them!
Looking for another appetizer using phyllo? Try these baked brie and fig jam bites.
Thanks to my friends at American Dairy Association Mideast for sponsoring this post. As always all opinions are my own. For more information about dairy nutrition, to find delicious new recipes and to meet Ohio and West Virginia dairy farmers, visit www.Drink-Milk.com.
Why you’ll love them
Easy to make – Between the prepping, assembling, and baking, this appetizer can be ready in 30 minutes or less.
Minimal ingredients – You only need four ingredients to make these sun dried tomato ricotta bites.
One bite appetizer – Thanks to the size of the mini phyllo cups, this is a one bite appetizer. That means you don’t have to mess with providing silverware. Not to mention, one bite appetizers are always less messy to eat.
What is ricotta cheese?
Ricotta is an Italian whey cheese most commonly made from the whey of cow’s milk. In the United States the process of making ricotta is a little different in that we tend to make it from whole milk versus whey.
To make the ricotta, milk is heated and coagulated in some way. The curds are then strained from the whey to form a soft, fresh, spreadable cheese. Ricotta has a mild flavor and a creamy consistency.
Ricotta is a good source of calcium, protein, vitamin B12, and vitamin A. In a half cup serving of ricotta cheese there is 10 grams of protein. Ricotta can be bought in whole milk form or part skim if you’re concerned about the amount of saturated fat.
Ingredients you’ll need
- Whole milk ricotta cheese – Ricotta has a mild flavor and creamy texture. It pairs well with the bold flavor of the sun dried tomatoes.
- Dried oregano – An herb often used in Italian cooking. It adds a subtle herbaceous flavor to the mild ricotta.
- Sun dried tomatoes – They have a chewy texture, intense tomato flavor, but also a tartness to them. Be sure to use the ones packed in olive oil.
- Phyllo shells– Phyllo dough that’s been formed into mini shells or cups. They are pre-baked and can be found in the frozen foods section by the puff pastry in most grocery stores.
How to make whipped ricotta
Making whipped ricotta couldn’t be easier, however, you will need either a food processor, hand or stand mixer, or a high speed blender.
Place the ricotta in the bowl of whatever small appliance you’re using. Add in a couple pinches of salt and pepper and then purée, blend, or beat the ricotta until it’s smooth and creamy. You’ll want to scrape down the sides of the bowl at least once.
How to make sun dried tomato ricotta bites
Whip the ricotta – Use a food processor, hand or stand mixer, or high speed blender to whip the ricotta. Add it to the bowl along with some salt, freshly ground black pepper, and the dried oregano. Blend it until it’s smooth and creamy pausing once to scrape down the sides of the bowl.
Fill the phyllo shells – Divide the whipped ricotta evenly into the phyllo shells. You should be able to fill 30 mini phyllo shells with the mixture.
Bake – Bake in the oven at 350° F. for about 15 minutes or until the ricotta is warmed through.
Top with sun dried tomatoes – While the ricotta bites are baking, chop the sun dried tomatoes. After the ricotta bites have baked, top them with a few pieces of the sun dried tomatoes. Sprinkle on extra dried oregano and serve.
Can I make them ahead of time?
The whipped ricotta can be made a day in advance, but you’ll want to assemble them right before you plan to serve them.
How long will they keep?
This is an appetizer that is best eaten immediately or shorty after they’ve been baked. The longer the ricotta bites sit the softer the phyllo shells will get.
If you don’t like sun dried tomatoes or would prefer to do a different topping here are a few ideas.
- Roasted red peppers
- olive tapenade
- blackberry or raspberry jam for a sweet and salty bite.
- pistachios and a drizzle of honey.
More easy appetizers
- Ricotta Stuffed Dates
- Sun Dried Tomato Pesto Goat Cheese Bites
- Mini Caprese Cups
- Cranberry Maple Pecan Baked Brie Bites
- Prosciutto Wrapped Apples with Manchego Cheese
Did you make these sun dried tomato ricotta bites? I’d love if you’d leave a recipe rating and review below.
- 30 mini phyllo shells
- 8 ounces whole milk ricotta cheese
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1/2 cup sun dried tomatoes packed in olive oil
- Preheat oven to 350° F. Place the phyllo shells on a rimmed sheet pan.
- Add the ricotta, dried oregano, salt and pepper to the bowl of a food processor, stand mixer, hand held mixer, or high speed blender. Purée/whip the ricotta until it’s smooth and creamy. Scrape down the sides of the bowl once and whip again.
- Divide the ricotta evenly into the phyllo shells. Place them in the oven and bake for 15 minutes or until warmed through.
- Remove them from the oven and top with some of the sun dried tomatoes. Spinkle on additional dried oregano and serve.
Amount Per Serving: Calories: 59Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 8mgSodium: 34mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 2g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.