Courtesy of Adam Roush, Executive Chef, Trombino’s Bistro Italiano Albuquerque, NM
- 8 ounces ricotta cheese, drained
- 3 ounces milk
- 3 large eggs
- 2 ounces sharp provolone cheese, shredded
- 3 teaspoons Dijon mustard
- 1 tablespoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces sun dried tomatoes packed in oil, drained
- 1 can (14 ounce) artichoke hearts, quartered and drained
- 1/4 cup parmesan cheese, grated
- 4 packages (15 count, each) Athens® Phyllo Shells
- chives, snipped, for garnish
Preheat oven to 350°F.
In a large bowl, mix ricotta, milk, eggs, provolone, mustard, thyme, salt, and pepper. In food processor, combine tomatoes and artichokes, pulse until a rough tapenade like mixture comes together. Add this mixture to ricotta mixture, and fold together.
Spoon filling into shells. Sprinkle with parmesan and bake for 10-15 minutes or until phyllo shells are golden brown and the centers are set. Garnish with chives (optional). Serve hot or at room temperature.
Serving size: 1 piece (21g), Amount per serving: Calories 40, Total Fat – 2g, Saturated fat – .5g, Trans Fat – 0g, Cholesterol – 10mg, Sodium – 70 mg, Dietary Fiber – 0g, Total Carbohydrate – 3g, Sugars – 1g, Protein – 2g, Vitamin D –0%, Potassium – 0%, Calcium 2%, Iron 0%