This is a quick fix lunch or as an item to Wine Party. Baked Ricotta is a Sicilian tradition, together with puff pastry, tomatoes and pancetta it completes the treat!!! Recipe Makes 12
1 Puff Pastry sheet 40x30cm
6 cherry tomatoes
150g Ricotta
12 Slices Pancetta
1 tbsp Olive oil
Salt & Pepper
Chives to garnish
Heat oven 190c. Cut Pastry into 12 equal portions size 10cmx10cm to line 12 hole bun tin. Divide ricotta into twelve portions and place one portion in each pastry case. Twist pancetta slices and press down next to the ricotta. Cut in half each cherry tomato and arrange on top. Season lightly with salt and pepper and bake for 20-30 minutes untill pastry puffs and turn golden. Arrange on a serving plate, drizzle some olive oil on top and garnish with chive sticks. Serve with a cool crisp chardonnay.
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