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
Sfogliatine with Ricotta and Cherry Tomatoes

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

Description

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

Ingredients

Cooking Mode Disabled

Instructions

    • Mix the ricotta with the pecorino cheese, a pinch of salt, pepper, and oregano in a bowl.
    • Wash the tomatoes, cut them in half, and salt.
    • 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.
    • Brush with a beaten egg but only the outer edge of the puff pastry square.
    • 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.
    • Season with oregano and a few drops of oil and bake at 205°C (400°F) for at least 25 minutes until golden brown.
    • Serve warm or cold with fresh drops of EVO oil.
Keywords: Sfogliatine with Ricotta and Cherry Tomatoes
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