These easy little ricotta tarts are made for easy entertaining. Baked and wrapped in pancetta to make the perfect bite.
Ingredients
Olive oil spray
12 slices hot or mild pancetta
650g wedge fresh Australian ricotta cheese
2/3 cup finely grated Australian parmesan cheese
1/3 cup finely chopped parsley
1/3 cup finely snipped chives
2 eggs, lightly beaten
Salt and ground black pepper, to taste
12 marinated sundried tomatoes in oil, drained
Method
Lightly spray a 12 hole muffin pan with oil. Carefully line each hole with pancetta.
Combine ricotta, parmesan, parsley, chives and eggs in a small bowl, season generously with black pepper.
Spoon ricotta mixture into the pancetta, pressing firmly. Press 1 sundried tomato onto the top of each tart and lightly spray tarts with olive oil. Bake at 180°C for 20 minutes, until edges are golden and ricotta is set.
Cool for 2 minutes in the pan, then remove ricotta tarts to a cooling rack. Serve ricotta tarts warm, or at room temperature, garnished with extra chives if desired.
Tips & Hints
Try topping these tarts with other antipasto style ingredients eg. char-grilled artichokes, eggplant or even olives.
