Sun Dried Tomato Ricotta Bites

• 份量: 15 servings
• 活動時間: 10 minutes
• 總時間: 25 minutes

食材

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

步驟

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.

營養

• 卡路里: 59 kcal
• 總脂肪: 3 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 2 g
• 膽固醇: 8 mg
• 鈉: 34 mg
• 總碳水化合物: 6 g
• 膳食纖維: 1 g
• 總糖: 1 g
• 蛋白質: 2 g