We all have recipes that we have made time and time again, I guess we would call them classics, my classic recipe are these scrumptious phyllo tarts. When I started my career as a personal chef and caterer some 18 years ago, I discovered these convenient, flaky little vessels and they are a wonderful thing to hold all kinds of foods and my first recipe I developed combined the flavors of artichoke and lemon with creamy ricotta & parmesan cheeses. Phyllo cups are always in my freezer, I use them when I entertain at home and I certainly use them in my professional life…what could be more perfect than a bite size appetizer to have at your cocktail parties. Make these and put a smile on everyone’s face and this recipe might be a classic in your home when you entertain.
1 tablespoon olive oil
¼ cup chopped onion
2 cloves of garlic, minced
2 teaspoons minced fresh thyme or ½ teaspoon dried
1 cup chopped artichoke hearts, canned or frozen, thawed
¾ cup whole milk ricotta cheese
1/3 cup grated parmesan cheese
Zest & juice of 1 lemon
¼ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
1 tablespoon chopped basil
2 packages of phyllo tart shells (15 in each package)
- Heat a pan over medium heat and add the olive oil, onion, garlic, thyme and chopped artichoke hearts, sauté for about 4 to 5 minutes, stirring occasionally, set aside to cool a bit
- In a medium mixing bowl combine the ricotta cheese, parmesan and egg with a whisk and blend well, stir in the lemon, salt, pepper and basil.
- Stir in the artichoke mixture
- Line a sheet pan with parchment paper and fill all the phyllo cups with the artichoke mixture, don’t be afraid to fill them nice and full, they will not boil over the edge.
- Place in the oven and bake for 20 minutes or until golden
- Serve immediately. Make 30 bite size tarts; Serves 8 as an appetizer
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Tags: artichoke & parmesan phyllo tarts, artichoke appetizers, artichoke ricotta & parmesan tarts, phyllo cup recipes, vegetarian appetizers
This post was written by Joseph Sciascia