July 05, 2016

BASIL AND SUN DRIED TOMATO TARTLETS

Ingredients:
Mascarpone - 100 gms
Ricotta - 500 gms
Eggs - 4
Sea salt - 1/4 tsp
Fresh basil leaves -1/2 cup (chopped)
Semi- sundried tomatoes - 1/4 cup (finely diced)
Parmesan cheese - 90 gms (freshly grated)

Method:

  • Combine all ingredients together in a food processor until well blended.
  • Pour mixture into greased muffin tins.
  • Bake at 180C for 35 minutes or until set.
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