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–+ servings

Sun-Dried Tomato Ricotta Bites

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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 15
Course: Appetizer
Ingredients Method Notes

Ingredients
  

  • 30 mini phyllo shells
  • 8 ounces whole milk ricotta cheese
  • ½ teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • ½ cup sun dried tomatoes packed in olive oil

Method
 

  1. Preheat oven to 350°F. Place the phyllo shells on a rimmed sheet pan.
  2. 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.
  3. Divide the ricotta evenly into the phyllo shells. Place them in the oven and bake for 15 minutes or until warmed through.
  4. Remove them from the oven and top with some sun-dried tomatoes. Sprinkle on additional dried oregano and serve.

Notes

  • 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.