Mediterranean Ricotta Tarts (Vegetarian Option)

Name: Mediterranean Ricotta Tarts (Vegetarian Option)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Annisette

"These make great-looking appetizers. A veggie mixture with a cheese base, baked in individual fluted tart tins. Easy to make. No dough to mess with. Be sure to use firm or very well-drained ricotta or the tarts will be difficult to remove from the tins. Times do not include allowing the tarts to cool for 20 minutes after baking. You can omit the prosciutto to make them vegetarian."

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Ready In:: 50mins
Ingredients:: 11
Serves:: 4

ingredients

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

directions

Preheat oven 350F degrees.
Lightly grease four 3-inch by 1-inch fluted tart pans. Sprinkle the base and sides of each pan with 1 teaspoon of breadcrumbs.
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).
Remove from heat and add proscuitto. Season to taste.
In a bowl, combine the ricotta with the grated cheeses and remaining breadcrumbs. Season.
Press the mixture into the pans and smooth the surface. Sprinkle with basil.
Scatter the vegetable topping over the ricotta mixture, top with olives, then drizzle with the remaining oil.
Bake until the tarts are slightly puffed and golden, about 20 minutes.
Cool completely. The tarts will deflate as they cool.
Carefully remove the tarts from the tins.
Do not refrigerate.

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RECIPE SUBMITTED BY

Annisette

30 THINGS ABOUT ME: 1. I taught myself how to cook out of self-defense. (Mom hated cooking, and her "specialty" was "Liver and Onions") 2. I love to cook. 3. I think eating's pretty fun, too. 4. I enjoy many different cuisines. 5. Organ meat isn't one of them. 7. I was born in New Jersey. 8. I'm Italian. 9. The only Italian words I know are bad ones. 10. I'm married to a wonderful man who loves trying new recipes. 12. I have 5 beautiful children...and the pictures to prove it. ;) 13. I hate doing laundry. 14. I do it anyway because I hate dirty clothes even more. 15. I used to work in Marketing. 16. My favorite color is purple. 17. I like the black jelly beans best. 18. I have a weakness for dark chocolate. 19. I love penguins. 20. My favorite pets are cats. 21. We have a pet turtle. 22. I can drive a stick (manual transmission). 23. I can juggle (nothing sharp or on fire). 24. I love gardening. 25. I hate garden-eating bugs. 26. My hobby is black and white photography. 27. I enjoy public speaking. 28. I like creating fun, innovative cakes. 29. I once made a soundboard cake for a DJ's wedding. It even lit up. 30. I live in Texas, but I don't say, "y'all." 31. I've always wanted to visit New Zealand. 32. I read a lot. 33. I use vegan-certified skin care products. 34. I'm not religious, but I have a personal relationship with Jesus. 35. Okay, so I have more than thirty things...never was much good with numbers! <img src="http://www.recipezaar.com/members/home/296809/BannerforAMpages1a.jpg"> <img src="http://i26.photobucket.com/albums/c105/jewelies/babyred-1.jpg"> <img src="http://www.satsleuth.com/cooking/RecipeSwap2.JPG" width=80%> <img src="http://i23.photobucket.com/albums/b399/susied214/beartag_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"><img src="http://i23.photobucket.com/albums/b399/susied214/adopted_1_1.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif"> <img src="http://i18.photobucket.com/albums/b112/kzbhansen/Banners/Animation3.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif"> <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%204/ZWTAB-tg.gif"> <img src="http://www.recipezaar.com/members/home/584814/CAFE_ZMAKK3.jpg" width=90%> <img src="http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg">Oh bother!Take this <a target="quizilla" style="color:rgb(128,0,128)" href="http://quizilla.com/redirect.php?statsid=17&url=http://www.quizilla.com/users/h0t5auce/quizzes/Which+Food+Network+chef+are+you%3F">quiz</a>! <a href="http://www.amazingcounter.com"><img border="0" src="http://c9.amazingcounters.com/counter.php?i=1933571&c=5801026" alt="Hit Counters"></a> <a href="http://www.4travelcoupons.com/budget-coupons.html">Budget</a> <a href="http://www.4travelcoupons.com/car-rentals.html">Car Rentals</a>

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