Guys, I had such a hard time thinking of a title for this recipe. I wanted something quirky and fun and different and what did I land on? Tomato Ricotta Phyllo Cups. But that’s okay, because it makes it painfully obvious what today’s recipe actually is. And I want you to be 100% sure what you are getting on my site – which is awesome, delicious, fun and easy to understand recipes.
So no fun title here. Oh well.
This recipe was inspired by a dish I tried in the latest book in my cookbook exchange, A Southerly Course. It’s a really lovely concept for a book. If you’re somewhat of a nerd like me and you actually enjoy reading cookbooks vs. just skimming through until a recipe grabs your interest, you might find that you like cookbooks that sort recipes by season or course instead of type. So for instance, A Southerly Course, as the name might give away, sorts by course. It really helped me create a well-rounded dinner, complete with four courses. But it wasn’t without its struggles…
I have had such bad luck with recipes lately. Let me tell you… I made crackers that turned out doughy and tasteless, a soup that completely broke and separated, a giant cookie cake that stayed raw in the center. The list goes on… So if you ever have a bad day in the kitchen, know that food bloggers have huge recipe fails too. Often, we have more than your average home cook since we spend so much time making the same recipe over and over in order to test it.
I tested mini cheesecakes at least 6 times before I landed on the most popular recipe on my site: Chocolate Covered Strawberry Cheesecakes. (Maybe that’s why I gained 5 lbs that month! Ha!)
But anyway, this recipe is rather straight forward and didn’t require any additional testing (yay!) although I would have been totally fine making these over and over. They are tasty and light and don’t leave you feeling particularly full. I find that they work best in a brunch or party – guests love to graze these types of treats. AND they’re actually really easy to make. So while the recipe below only makes about 24 cups (suitable for like 6-8 people at a party), it is easy to double, triple, or quadruple this recipe for a larger audience. [Tripling will use up an average container (1-1/2 cups) of ricotta cheese while quadrupling wont even finish off an entire package of frozen phyllo dough]
These cups are rather small – I use a mini muffin pan to make them. But if you’d like to make them in a regular sized muffin pan they are easily adaptable – this recipe will either make half of the original servings (12 cups), or you’ll need to double the ricotta mixture and sheets of phyllo dough and use larger tomatoes (like plum or romas).
They’re tart and savory and perfect springtime or summer treats.
Are you looking for other dishes to add to serve at your awesome party or brunch? Check out some of these recipes below:
or this huge list of 45 Easter Brunch Recipes found over at A Joyfully Mad Kitchen (great ideas for more than just Easter!)
And catch us later for more delicious recipes coming soon.
Until next time. X
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Tomato Ricotta Phyllo Cups
These fun tomato ricotta phyllo cups are really easy to prepare and make the best appetizer for your next party or brunch.
- 1/2 c. ricotta cheese
- 2 TB grated parmesan cheese
- 2 TB grated mozzarella cheese
- 1/2 tsp garlic powder
- 1/4 tsp chopped basil
- salt and pepper to taste
- 10 sheets phyllo dough, fresh or thawed from frozen
- 4 TB unsalted butter, melted
- 12 cherry tomatoes, halved
- Preheat the oven to 375°F.
- In a small bowl, combine the ricotta, parmesan, mozzarella, garlic powder and basil. Add salt and pepper to taste. Set aside.
- On a clean work surface, lay down one sheet of phyllo dough and lightly brush it with melted butter. Lay another sheet of phyllo dough on top and brush with butter again. Repeat until it is five layers high. Brush the final layer with butter and then cut it into 2″ squares.
- Using a 24 cup mini muffin pan, line every other cup with the phyllo dough, pressing it into the bottom and sides.
- Drop about a tsp of the ricotta mixture into each cup, then top with a tomato half sliced side down.
- Bake for 8-10 minutes, or just until the dough puffs up and browns.
- Remove and let cool on a rack while you repeat the phyllo dough and butter process with the remaining 5 sheets, line the cups, fill with the remaining ricotta and tomatoes and bake again.
- These are best served warm right away.
To make the same amount of larger cups in a regular muffin pan, double the ricotta mixture and amount of phyllo dough. Cut into 5″ squares and place 1 TB of ricotta in each cup instead. Top with halves of plum or roma tomatoes and bake the same amount of time, 8-10 minutes.
- Serving Size: 3-4 cups
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