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These make great-looking appetizers. A veggie mixture with a cheese base, baked in individual fluted tart tins. Easy to make. No dough to mess with. Be sure to use firm or very well-drained ricotta or the tarts will be difficult to remove from the tins. Times do not include allowing the tarts to cool for 20 minutes after baking. You can omit the prosciutto to make them vegetarian.
- 1⁄2 cup dry breadcrumbs
- 2 tablespoons virgin olive oil
- 1 garlic clove, crushed (or to taste)
- 1⁄2 red bell pepper, quartered and cut into 1/4-inch wide strips
- 1 zucchini, cut into 2-inch x 1/4 inch strips
- 2 slices prosciutto, chopped (optional)
- 12 ounces ricotta cheese (use firm or very well-drained ricotta cheese)
- 1⁄3 cup cheddar cheese, grated
- 1⁄3 cup parmesan cheese, grated
- 2 tablespoons fresh basil, shredded
- 4 black olives, pitted and sliced
- Preheat oven 350F degrees.
- Lightly grease four 3-inch by 1-inch fluted tart pans. Sprinkle the base and sides of each pan with 1 teaspoon of breadcrumbs.
- Make the Topping: Heat 1 tablespoon oil in a frying pan. Add the garlic, bell pepper, and zucchini and cook, stirring, over medium heat until the vegetables are soft (about 5 minutes).
- Remove from heat and add proscuitto. Season to taste.
- In a bowl, combine the ricotta with the grated cheeses and remaining breadcrumbs. Season.
- Press the mixture into the pans and smooth the surface. Sprinkle with basil.
- Scatter the vegetable topping over the ricotta mixture, top with olives, then drizzle with the remaining oil.
- Bake until the tarts are slightly puffed and golden, about 20 minutes.
- Cool completely. The tarts will deflate as they cool.
- Carefully remove the tarts from the tins.
- Do not refrigerate.