If you are looking for a delightful and elegant appetizer that’s bursting with flavor, you have to try this Sun Dried Tomato Ricotta Bites Recipe. These little phyllo shell treats are filled with creamy, herbed ricotta cheese and crowned with tangy, luscious sun dried tomatoes. They come together quickly and offer the perfect mix of crisp texture and rich taste that’s guaranteed to impress your guests or brighten up any snack time.
Ingredients You’ll Need
The beauty of this Sun Dried Tomato Ricotta Bites Recipe lies in its simplicity and quality ingredients. Each component plays a key role—from the flaky mini phyllo shells providing a crunchy base, to the fresh, creamy ricotta offering smooth richness, and the sun dried tomatoes adding a burst of concentrated, savory sweetness.
- Mini phyllo shells: These form the perfect crisp vessel to hold all those wonderful flavors without getting soggy.
- Whole milk ricotta cheese: Creamy and mild, it balances the brightness of the tomatoes and adds a luscious texture.
- Dried oregano: This herb brings an earthy aroma and a subtle hint of Mediterranean flair to the cheese mixture.
- Salt and freshly ground black pepper: Essential for seasoning the ricotta and bringing everything to life.
- Sun dried tomatoes packed in olive oil: These provide the bold, tangy bite that’s the star topping of the recipe.
How to Make Sun Dried Tomato Ricotta Bites Recipe
Step 1: Prepare Your Oven and Phyllo Shells
Start by preheating your oven to 350° F. While that’s warming up, arrange the mini phyllo shells on a rimmed sheet pan. This setup ensures they’ll bake evenly and come out perfectly crisp.
Step 2: Whip the Ricotta Cheese
Next, add the ricotta cheese, dried oregano, salt, and pepper to a food processor, stand mixer, handheld mixer, or high-speed blender. Whip or puree the mixture until smooth and creamy. Don’t forget to scrape down the sides of the bowl once midway through to get an even consistency. This whipped ricotta is what makes the bites so luxuriously soft inside.
Step 3: Fill the Phyllo Shells
Divide the whipped ricotta mixture evenly among the phyllo shells. Filling them generously ensures every bite has that perfect creamy-to-crispy ratio. Once filled, pop them into your preheated oven and bake for about 15 minutes or until they’re nicely warmed through.
Step 4: Add the Sun Dried Tomatoes
When the phyllo shells come out of the oven, it’s time to add the crowning glory. Top each ricotta-filled bite with pieces of sun dried tomatoes. For an extra touch of flavor and color, sprinkle a little more dried oregano on top just before serving.
How to Serve Sun Dried Tomato Ricotta Bites Recipe
Garnishes
Simple garnishes like fresh basil leaves or a light drizzle of extra virgin olive oil can elevate these bites even more, adding freshness and a glossy finish. A delicate sprinkle of freshly cracked black pepper right before serving also heightens the flavor and gives a beautiful rustic look.
Side Dishes
These ricotta bites make a perfect starter for light meals or parties. Pair them with a crisp green salad, olives, or a charcuterie board featuring cured meats and cheeses. They also complement Mediterranean dishes beautifully, making them versatile for many culinary occasions.
Creative Ways to Present
For a fun presentation, arrange the ricotta bites on a wooden serving platter with edible flowers for color contrast. You can also serve them in individual spoons or small bowls for a fancy finger food display. Another great idea is to drizzle a balsamic glaze over the top just before serving for added tang and visual appeal.
Make Ahead and Storage
Storing Leftovers
If you end up with any leftover Sun Dried Tomato Ricotta Bites Recipe, store them in an airtight container in the refrigerator for up to 2 days. However, try to enjoy them as fresh as possible since the phyllo shells may lose their crispness over time.
Freezing
While you can freeze the ricotta mixture separately, it’s best not to freeze the filled or baked phyllo shells as they may become soggy upon thawing. Prepare the ricotta ahead and freeze in an airtight container for up to 1 month, then thaw in the fridge before filling fresh shells.
Reheating
To reheat leftover ricotta bites, use a low oven temperature to warm them gently (around 300° F for 5-7 minutes) to help maintain crispness. Avoid microwaving as it tends to make the phyllo shells soggy.
FAQs
Can I use fresh tomatoes instead of sun dried tomatoes?
Fresh tomatoes won’t provide the same concentrated sweet-tart flavor that sun dried tomatoes do, but you could try oven-roasting cherry tomatoes to get closer to that rich taste profile.
Is it possible to make these bites vegan?
Yes, you can substitute vegan ricotta alternatives made from nuts, tofu, or coconut. Just ensure the consistency is creamy enough to hold in the phyllo shells.
Can I prepare the ricotta filling in advance?
Absolutely! The ricotta filling can be whipped up a day ahead and stored in the refrigerator, just keep it covered tightly to preserve freshness.
Are mini phyllo shells sold ready-made?
Yes, mini phyllo shells are available in most grocery stores, often in the frozen or refrigerated appetizer section, making this recipe super convenient to prepare.
What wine pairs well with these bites?
A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio complements the bright and creamy flavors perfectly. Sparkling wines can also add a festive touch.
Final Thoughts
This Sun Dried Tomato Ricotta Bites Recipe is one of those truly special appetizers that feels like a treat without needing hours in the kitchen. Its blend of creamy, tangy, and crunchy textures will win over any crowd and make your gatherings shine. I can’t wait for you to try it and discover just how easy and delicious entertaining with these bites can be!
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Sun Dried Tomato Ricotta Bites Recipe
- Total Time: 25 minutes
- Yield: 15 servings
- Diet: Vegetarian
Description
Delightful Sun Dried Tomato Ricotta Bites featuring creamy ricotta blended with oregano and topped with flavorful sun dried tomatoes in crisp mini phyllo shells. Perfect as an elegant appetizer or party snack, baked to warm perfection and bursting with Mediterranean-inspired flavors.
Ingredients
Phyllo Shells
- 30 mini phyllo shells
Ricotta Mixture
- 8 ounces whole milk ricotta cheese
- 1/2 teaspoon dried oregano
- Salt to taste
- Freshly ground black pepper to taste
Topping
- 1/2 cup sun dried tomatoes packed in olive oil
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and arrange the mini phyllo shells on a rimmed baking sheet to prepare for baking.
- Prepare Ricotta Filling: In a food processor, stand mixer, hand-held mixer or high-speed blender, combine the ricotta cheese, dried oregano, salt, and freshly ground black pepper. Blend or whip until the mixture is smooth and creamy, stopping to scrape down the sides once and whipping again to ensure a fluffy consistency.
- Fill Phyllo Shells: Evenly spoon or pipe the creamy ricotta mixture into each mini phyllo shell, filling them generously but without spilling over.
- Bake the Filled Shells: Place the filled phyllo shells in the preheated oven and bake for 15 minutes, or until the ricotta is warmed through and shells are slightly crisp.
- Add Toppings and Serve: Remove the bites from the oven and immediately top each with a small amount of sun dried tomatoes. Sprinkle additional dried oregano if desired and serve warm as a tasty appetizer or party treat.
Notes
- You can substitute whole milk ricotta with part-skim ricotta for a lighter version.
- If sun dried tomatoes packed in olive oil are unavailable, rehydrate dry sun dried tomatoes in warm water before use.
- These bites can be assembled ahead and refrigerated; just add sun dried tomatoes before serving.
- Mini phyllo shells can usually be found in the frozen section of specialty grocery stores.
- Adjust seasoning to taste; add a pinch of red pepper flakes for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
