Mini baked ricotta with olive tapenade
1
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 24 • Difficulty: Easy
Who could resist a cheesy ball of goodness at your special occasion? The salty olive tapenade is a great addition to the basil and tomato toppings, but a basil pesto also works a charm.
Ingredients
Reduced-fat ricotta cheese
500 g
Egg(s)
1 medium, lightly beaten
Cherry tomatoes
6 individual, thinly sliced
Fresh basil
½ cup(s), (25g) (24 leaves)
Tapenade (olive paste)
1 tbs
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray two 12-hole (2 tablespoon/40ml capacity) mini muffin tins with oil. Line each muffin hole with a 1.5cm x 10cm strip of baking paper, allowing the paper to hang over the sides.
2
Combine ricotta and egg in a small bowl. Season with salt and pepper. Divide mixture among prepared muffin holes and smooth the tops. Bake for 25 minutes or until golden. Cool in tins for 5 minutes before using paper to remove baked ricottas. Discard paper and arrange ricottas on a serving platter.
3
Top each ricotta with a slice of tomato, a basil leaf and a little tapenade. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.