Mediterranean Ricotta Tarts (vegetarian Option)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/2 cup dry breadcrumbs
• 2 tablespoons virgin olive oil
• 1 garlic clove, crushed (or to taste)
• 1/2 red bell pepper, quartered and cut into 1/4-inch wide strips
• 1 zucchini, cut into 2-inch x 1/4 inch strips
• 2 slices prosciutto, chopped (optional)
• 12 ounces ricotta cheese (use firm or very well-drained ricotta cheese)
• 1/3 cup cheddar cheese, grated
• 1/3 cup parmesan cheese, grated
• 2 tablespoons fresh basil, shredded
• 4 black olives, pitted and sliced

Recipe

• 1 preheat oven 350f degrees.
• 2 lightly grease four 3-inch by 1-inch fluted tart pans. sprinkle the base and sides of each pan with 1 teaspoon of breadcrumbs.
• 3 make the topping: heat 1 tablespoon oil in a frying pan. add the garlic, bell pepper, and zucchini and cook, stirring, over medium heat until the vegetables are soft (about 5 minutes).
• 4 remove from heat and add proscuitto. season to taste.
• 5 in a bowl, combine the ricotta with the grated cheeses and remaining breadcrumbs. season.
• 6 press the mixture into the pans and smooth the surface. sprinkle with basil.
• 7 scatter the vegetable topping over the ricotta mixture, top with olives, then drizzle with the remaining oil.
• 8 bake until the tarts are slightly puffed and golden, about 20 minutes.
• 9 cool completely. the tarts will deflate as they cool.
• 10 carefully remove the tarts from the tins.
• 11 do not refrigerate.