Sun Dried Tomato Ricotta Bites
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Sun Dried Tomato Ricotta Bites
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These Sun Dried Tomato Ricotta Bites are an easy to make appetizer with minimal ingredients. Your guests will go crazy for them!
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Ingredients
- 30 mini phyllo shells
- 8 ounces whole milk ricotta cheese
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1/2 cup sun dried tomatoes packed in olive oil
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Instructions
- Preheat oven to 350° F. Place the phyllo shells on a rimmed sheet pan.
- Add the ricotta, dried oregano, salt and pepper to the bowl of a food processor, stand mixer, hand held mixer, or high speed blender. Purée/whip the ricotta until it’s smooth and creamy. Scrape down the sides of the bowl once and whip again.
- Divide the ricotta evenly into the phyllo shells. Place them in the oven and bake for 15 minutes or until warmed through.
- Remove them from the oven and top with some of the sun dried tomatoes. Spinkle on additional dried oregano and serve.
Nutrition Information
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Calories
59kcal
(3%)
Carbohydrates
6g
(2%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Cholesterol
8mg
(3%)
Sodium
34mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 15servings
Amount Per Serving
Calories 59 kcal
% Daily Value*
| Calories | 59kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 8mg | 3% |
| Sodium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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