Ricotta and cherry tomato fingers


Ricotta and cherry tomato fingers
Serves: 8
  • 375g ready-rolled puff pastry
  • 250g ricotta cheese
  • 2 large eggs, lightly beaten
  • 50g parmesan cheese, grated
  • 1 clove garlic, crushed
  • salt and pepper, for seasoning
  • 200g Tenderstem tips
  • 14 cherry tomatoes, halved
  • oil for greasing
  1. Preheat oven to 200C/Gas 6.
  2. Unroll the pastry from the packet, and cut into 14-16 rectangles.
  3. Place the pastry pieces on to a lightly oiled baking tray and prick each one a couple of times with a fork.
  4. Mix together the ricotta, eggs, roughly two thirds of the parmesan, and garlic and season with salt and pepper.
  5. Once smooth, spoon onto the pastry pieces and spread lightly with the back of the spoon, leaving a small border around the edge.
  6. Arrange a piece of Tenderstem and two tomato halves per pastry piece on top of the ricotta mixture and press down gently. Scatter over the remaining parmesan.
  7. Place in the oven and bake for 10-15 mins until the filling has set and is becoming golden.


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