Ricotta and antipasto tarts

Cooking Appetiziers Ricotta and antipasto tarts

These ricotta and antipasto tarts are simple to make & tasty to eat.

Lables: Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180°C or 160°C fan. Spray 1 sheet of filo with oil and top with another sheet. Repeat with remaining sheets to make a stack. Cut into 6 squares. Gently ease into 6 holes of a 1/2 cup Texas muffin tin.
  2. Combine the ricotta and eggs in a medium bowl. Add the combined antipasto and cheddar. Season with pepper. Spoon mixture evenly among the filo cases. Sprinkle with dill. Bake for 30-35 minutes or until golden and puffed. Serve with sweet chilli sauce.

If you liked the recipe "Ricotta and antipasto tarts", tell your friends about it!

6 sheets Antoniou chilled fillo pastry
Spray cooking oil
250g tub Perfect Italiano ricotta original
6 eggs, lightly beaten
150g Coles Aussie mix, large pieces chopped
150g Coles hot chilli mix, large pieces chopped
1/2 cup Coles brand Australian tasty cheddar shredded
2 tbsp dill sprigs
1/4 cup sweet chilli sauce, to serve

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Appetiziers
Posted by

Rate the recipe Ricotta and antipasto tarts

total votes: 1

You may need it

View product

Mixing Bowl Set

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments