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This creamy sun dried tomato ricotta bite recipe has transformed my appetizer game with its Mediterranean flavors and elegant presentation. These delightful bites balance the tangy sun dried tomatoes with smooth ricotta cheese all nestled in crispy phyllo shells for the perfect party starter.
I first served these at a summer garden party and guests were literally hovering around the serving tray waiting for refills. The combination of creamy ricotta and intensely flavored sun dried tomatoes creates an irresistible contrast that keeps everyone coming back for more.
Ingredients
- Phyllo shells: Ready to use from the freezer section saving you tons of prep time while providing the perfect crispy vessel
- Whole milk ricotta cheese: Provides the creamy base choose a high quality brand for best texture and flavor
- Dried oregano: Adds classic Mediterranean flavor that pairs perfectly with the tomatoes
- Salt and freshly ground black pepper: Essential for bringing out all the flavors
- Sun dried tomatoes packed in olive oil: Deliver intense concentrated tomato flavor with richness from the oil
Step-by-Step Instructions
- Prepare the Shells:
- Preheat your oven to 350°F and arrange the mini phyllo shells on a rimmed baking sheet leaving a small space between each one to ensure even heating. No need to thaw if frozen they can go straight from freezer to oven.
- Whip the Ricotta:
- Add the ricotta cheese to your food processor along with the dried oregano salt and freshly ground black pepper. Process for about 1 to 2 minutes until the mixture becomes completely smooth and has a light airy texture. Make sure to scrape down the sides of the bowl halfway through to incorporate all the cheese.
- Fill the Shells:
- Carefully spoon or pipe the whipped ricotta mixture into each phyllo shell filling them just to the top. This is easiest with a small spoon or piping bag but even a ziplock bag with the corner snipped works well. Avoid overfilling which could cause spillage during baking.
- Bake to Perfection:
- Place the filled shells in your preheated oven and bake for exactly 15 minutes. The ricotta should be warmed through and the phyllo shells should become golden and crisp around the edges. Watch carefully in the last few minutes to prevent over browning.
- Top with Sun Dried Tomatoes:
- Remove the baked bites from the oven and immediately top each one with a small piece of sun dried tomato. The heat from the ricotta will slightly warm the tomatoes releasing their aromatic oils. Finish with an extra sprinkle of dried oregano for visual appeal and enhanced flavor.
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My favorite part of this recipe is the contrast between the creamy whipped ricotta and the chewy intensely flavored sun dried tomatoes. The first time I made these was for my mothers birthday celebration and now they have become a requested appetizer for all our family gatherings.
Make Ahead Options
These ricotta bites work wonderfully as a make ahead appetizer. You can prepare the whipped ricotta mixture up to two days in advance and store it covered in the refrigerator. The phyllo shells can be filled several hours before baking just keep them refrigerated. When guests arrive simply pop them in the oven for 15 minutes add the sun dried tomato topping and serve warm. This time saving approach makes entertaining much less stressful.
Creative Variations
While the classic recipe is perfect as is there are numerous ways to customize these bites based on your preferences or what you have available. Try mixing in fresh basil or thyme into the ricotta for a different herbal note. For a more savory profile add a small amount of minced garlic or garlic powder to the ricotta mixture. Toppings can be varied too consider olive tapenade roasted red peppers pine nuts or even a drizzle of balsamic glaze for different flavor combinations.
Serving Suggestions
These ricotta bites are excellent served alongside other Mediterranean inspired appetizers such as marinated olives hummus or an antipasto platter. For beverages they pair beautifully with crisp white wines like Pinot Grigio or Sauvignon Blanc as well as light bodied red wines. If serving as part of a larger meal consider them as a first course before pasta or grilled fish. For presentation arrange them on a white platter with fresh herb sprigs for a simple elegant display.
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Frequently Asked Questions
- → Can I make these Sun Dried Tomato Ricotta Bites ahead of time?
You can prepare the ricotta filling up to 24 hours ahead and store it in the refrigerator. Fill and bake the phyllo shells just before serving for the best texture, then top with sun-dried tomatoes immediately before serving.
- → What can I substitute for phyllo shells if I can't find them?
If mini phyllo shells aren't available, you can use crisp toast points, endive leaves for a low-carb option, or even small crackers as a base for the ricotta and sun-dried tomato topping.
- → How do I keep the phyllo shells crispy?
To ensure crispy shells, store them in a cool, dry place before filling. Only fill them right before baking, and serve shortly after they come out of the oven to maintain their crunch.
- → Can I use fresh tomatoes instead of sun-dried?
While sun-dried tomatoes provide an intense flavor that works well with the creamy ricotta, you could substitute with slow-roasted cherry tomatoes or a quick tomato bruschetta mix for a fresher alternative.
- → What herbs can I use instead of oregano?
Basil, thyme, or herbes de Provence would all work well as alternatives to oregano. Fresh herbs like chives or basil can also be sprinkled on top just before serving for added color and flavor.
- → What can I serve with these bites for a complete appetizer spread?
These bites pair wonderfully with olives, a charcuterie selection, marinated vegetables, and a crisp white wine or prosecco. For balance, include something with acidity like pickled vegetables or a tangy dip.