Sun Dried Tomato Ricotta Bites
These Sun Dried Tomato Ricotta Bites are an easy to make appetizer with minimal ingredients. Your guests will go crazy for them!
Servings: 15 servings
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
Calories: 59kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 34mg | Fiber: 1g | Sugar: 1g