Sun Dried Tomato Ricotta Bites (Print Version)
# Ingredients:
01 -
30 mini phyllo shells
02 -
8 ounces whole milk ricotta cheese
03 -
1/2 teaspoon dried oregano
04 -
Salt and freshly ground black pepper to taste
05 -
1/2 cup sun dried tomatoes packed in olive oil
# Instructions:
01 -
Preheat oven to 350° F. Place the phyllo shells on a rimmed sheet pan.
02 -
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.
03 -
Divide the ricotta evenly into the phyllo shells. Place them in the oven and bake for 15 minutes or until warmed through.
04 -
Remove them from the oven and top with some of the sun dried tomatoes. Sprinkle on additional dried oregano and serve.