Sfogliatine with Ricotta and Cherry Tomatoes

The sfogliatine with ricotta and cherry tomatoes are a tasty finger food appetizer to prepare for parties or aperitifs. They are prepared with puff pastry, ricotta cream, and some sweet tomatoes.

A non-demanding dinner with friends, with lots of different pizzette, and some tasty sfogliatine to enjoy with a good glass of wine or beer.

They are prepared in no time and are a joy for the eyes and the palate. The crunchy exterior and internal softness create a contrast that few can resist.

Sfogliatine with Ricotta and Cherry Tomatoes

Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Difficulty: Beginner Servings: 4 Best Season: Summer

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Author: Anna Maria Cuisine: Italian Courses: Antipasti, Snack Recipe Keys: C Carbs Dairy Vegetarian Meals

Description

Sfogliatine with ricotta and cherry tomatoes is a tasty finger food appetizer for parties or aperitifs.

Ingredients

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• 1 pkg puff pastry thawed in the refrigerator
• 1 lb ricotta cheese
• 4 tbsp pecorino cheese (grated)
• 2 tbsp Evo oil
• 1 lb tomato cherries
• 1 egg (beaten)
• oregano
• salt and pepper

Instructions

1. • Mix the ricotta with the pecorino cheese, a pinch of salt, pepper, and oregano in a bowl.
2. • Wash the tomatoes, cut them in half, and salt.
3. • Cut the puff pastry into squares of 10x10cm (4×4 inches); with a fork, draw the central perimeter of your squares; this helps you to fill well only the center of your square of puff pastry.
4. • Brush with a beaten egg but only the outer edge of the puff pastry square.
5. • Put the ricotta cream on the base of the puff pastry and cover it with the tomatoes, keeping the filling from escaping from the traced perimeter.
6. • Season with oregano and a few drops of oil and bake at 205°C (400°F) for at least 25 minutes until golden brown.
7. • Serve warm or cold with fresh drops of EVO oil.

Keywords: Sfogliatine with Ricotta and Cherry Tomatoes

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