Sunday, 13 January 2008

Mini Ricotta Tomato Bake

1½ cups ricotta cheese
1 cup tomato sauce
1 egg
12 small tortillas or 4 large
(optional: chopped bell
   peppers and sliced avocado
   for garnish)

  • Preheat oven to 350°F.
  • Take a tortilla and use a drinking glass to cut out rounds.
  • Push the rounds into the mini-muffin pan in order to form tortilla cups.
  • Mix together 1½ cups ricotta cheese with 1 cup of tomato sauce; then stir in one egg.
  • Scoop the mixture evenly into the tortilla cups until about 2/3 full.
  • Bake for 15 minutes.
  • If desired, garnish with chopped bell pepper and sliced avocado.
This is wonderful (!) for either a meal, with a salad side -- or as an appetizer.