Saturday, July 5, 2008

Prosciutto and ricotta tartlets

I was wondering what to cook to take to a friend's house when I remembered that a couple of weeks ago my friend Penny told me she had made my prosciutto tartlets. Duh! I had a complete chemobrain episode for a few minutes until I remembered what she was talking about. It had been so long since I had made them - and I often have made them with phyllo cases for vegetarians. I have no idea where I got the idea for either of these as it's so long ago that I started cooking them.

So there was the answer: prosciutto and ricotta tartlets. Most of the ingredients were easy. Yes, Piedimonte's, of course. However, they let me down on the dill front and I had to do an extra trip to Queens Parade to the great greengrocer's where, of course, they had dill. I am glad to have some on hand as now I can make some lentil soup with it as well.

Prosciutto and ricotta tartlets

375 gr ricotta
1 egg
2 tablespoons shaved parmesan
1/2 cup dill roughly chopped
18 slices prosciutto (roughly 200 gr)
9 cherry tomatoes

Preheat oven to 180 degrees c.
Mix together the ricotta, dill, parmesan and egg.
Take one slice of prosciutto and cut in half horizontally.
Place one half in a small muffin tin compartment, and add the other half crossways.
Repeat for all of the compartments.
Place a heaped dessertspoon of the ricotta mixture in each prosciutto case.
Slice the cherry tomatoes into quarters
Place two quarters on the top of each tartlet.
Bake for approximately 30 minutes.
Allow to cool slightly before serving.

This quantity makes about 18 tartlets in the baking trays I was using, but will make more or less depending on your trays and how much filling you put in the cases. They will disappear in minutes so that you wonder about the effort ;>)

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