Best 2 Savoury Ricotta Snacks Recipes

SAVORY RICOTTA TART

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Brush the bottom of a springform pan with 1 tablespoon olive oil.
• Cook and stir bread crumbs and 1 tablespoon olive oil together in a skillet over medium heat until breadcrumbs are light golden, 1 to 2 minutes. Stir 1 tablespoon Parmigiano-Reggiano cheese into breadcrumbs; cook and stir until golden brown and toasted, about 1 minute more. Spread breadcrumbs out into the bottom of the prepared springform pan.
• Beat eggs in a bowl with a whisk until pale yellow, thick, and frothy. Add basil, parsley, salt, black pepper, cayenne pepper, and nutmeg; stir to combine.
• Whisk ricotta cheese and 1 ounce Parmigiano-Reggiano cheese into egg mixture. Drop cheese mixture by spoonfuls into the prepared springform pan and spread it evenly over breadcrumbs. Gently tap the pan against a work surface to settle the cheese layer. Sprinkle 2 tablespoons Parmigiano-Reggiano cheese and drizzle 1 tablespoon olive oil over the top.
• Bake in the preheated oven until set, 20 to 25 minutes. Run a paring knife around the side to release tart from springform pan. Cool in the pan until cool enough to handle; remove springform pan ring.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with a wire rack.
• Place tart on prepared baking sheet and bake in the preheated broiler until golden brown, 2 to 3 minutes.

SAVOURY RICOTTA SNACKS

Steps:

• Patty tins: if not nonstick, grease with butter or a spray.
• For patties, which are fairly thin, set oven at 300 deg F/150 deg Celsius.
• If you decide to use muffin hollows, heat oven to 325 deg F/160 deg Celsius.
• Put the ricotta in a bowl, and break up lumps with a fork until you have a crumbly mixture.
• Fry the chopped onion in a little oil over high heat, stirring. When the onion bits have softened a little and just start to catch, add the balsamic vinegar (for flavour and colour). Stir well and fry a little longer, then take off the heat. The vinegar should cook away, leaving just the flavour.
• Add the grated Parmesan, lemon zest, coarse pepper, salt, baking powder and parsley to the ricotta, and mix well by turning over and over.
• Add the fried onion. Beat the eggs and add, then the olive oil, and mix to a moist consistency.
• Fill patty pan hollows to the top, smoothing with a finger. (They don't rise much).
• (Or fill muffin cups to the top). The recipe makes 7 muffins for me - I guess most muffin tins are the same size.
• Bake patty tins for about 17 - 20 minutes, until edges are brown and tops start to colour.
• Bake muffin size snacks for about 30 minutes.
• Serve hot or cooled, not chilled. Handy for a quick snack with tea.