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 guests will go crazy for them!
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, on-bite appetizers are always less messy to eat.
Sun-Dried Tomato Ricotta Bites
- 10 minutes
- 15 minutes
- 25 minutes
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 sun-dried tomatoes. Sprinkle on additional dried oregano and serve.
- The whipped ricotta can be made a day in advance, but you’ll want to assemble the bites right before you plan to serve them.
- This is an appetizer that is best eaten immediately or shortly 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, you might try: roasted red peppers, bruschetta, olive tapenade, pesto, blackberry or raspberry jam, or pistachios and a drizzle of honey.