This easy bite-size appetizer is both elegant and delicious and sure to impress your guests at any gathering!
Ricotta & Sun-Dried Tomato Puff Pastry Biteswill be your new favorite party appetizer.
We used whole-milk ricotta for a protein-rich, satisfying bite, and salty Parmesan cheese to add rich umami.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Coat a 24-cup mini muffin tin generously with cooking spray.
Unfold 1 puff pastry sheet on a lightly floured work surface and gently roll into a 9-by-12-inch rectangle.
Cut into 12 (3-inch) squares.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Repeat the process with the remaining pastry sheet.
Divide the ricotta mixture among the pastry cups (about 1 tablespoon each).
Bake until puffed and golden, 30 to 35 minutes.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Let cool in the pan for 10 minutes.
Transfer to a wire rack and let cool for 10 minutes.
Garnish with basil leaves, if desired.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Serve warm or at room temperature.
Puff pastry is made with layers of pastry and butter to help it puff up when baked.
We suggest substituting the ricotta with softened cream cheese, whipped feta, goat cheese or Boursin.
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
However, you might use any of your favorite cheeses.
