Baked Ricotta and Pancetta Tarts
12Serves
EasyDifficulty
20 MINSPreparation
20 MINSCooking
A cute pass-around for entertaining, or addition to your charcuterie board.
Ingredients
olive oil spray
12 slices hot or mild pancetta
650g wedge fresh ricotta cheese
2/3 cup finely grated 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
12 slices hot or mild pancetta
650g wedge fresh ricotta cheese
2/3 cup finely grated 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.
Handy Tips
Top these tarts with other antipasto style ingredients. eg. char-grilled artichokes, eggplant or even olives.