Corn Bread Tartlets with Ricotta & Tomato

| No Comments | No TrackBacks
Printer-friendly version
Crunchy cornbread mini-muffins topped with balsamic dressed tomatoes and creamy ricotta, these little mini tartlets make elegant appetizers for a fancy party. Don't be fooled by the long list of instructions, these actually come together very quickly.

½ cup yellow cornmeal
½ cup all-purpose four
3 tablespoons sugar
1 teaspoon baking powder
½ teaspoon salt
½ cup milk
1 egg
2 tablespoons butter, melted

2 cups red and yellow tomatoes or cherry tomaotes, halved, seeded, 1/4-inch dice
1 garlic clove, minced or pressed
1 tablespoon grated Parmesan cheese
1 tablespoon chopped basil (or fresh oregano)
1 tablespoon olive oil
2 teaspoons white balsamic vinegar
Salt and ground pepper
¾ cup whole milk ricotta cheese
Basil thinly sliced for garnish.

Preheat the oven to 375 degrees.
Butter two 12-cup mini-muffin pans.
In a medium bowl, whisk the cornmeal with the flour, sugar, baking powder and salt.
In another bowl, whisk the milk with the egg and melted butter.
Pour the milk mixture into the dry ingredients and stir to combine. Do not over mix.
Spoon the batter into the muffin cups, filling them halfway. Bake for 10 minutes or until golden. Cool in the pans for 5 minutes, then turn out to cool completely.
After dicing the tomatoes, wrap in paper towels to absorb the moisture.
In a medium bowl, toss the tomatoes with the garlic, Parmesan, basil, vinegar and olive oil. Season with salt and pepper.
In a small bowl, season the ricotta with salt and pepper.
Using a small serrated knife, slice off the domed tops of the muffins. Slice off a small part of the rounded dome to make a stable base, if necessary
Top the cut side of the muffins with the ricotta, about a teaspoon of the tomato mixture and garnish with the thinly sliced basil.

Makes 2 Dozen Tartlets
Original recipe

No TrackBacks

TrackBack URL:

Leave a comment