Holiday Appetizers – Ricotta Puffs & Dried Tomato Spread

by Kelsey Norwood

in Making Eats

I’ve been trying some recipes from a new cookbook called The Ultimate Appetizers Book by Better Homes and Gardens, and I share with you two goodies. I’ll be breaking these out again on every holiday from here to 2011…

ricotta puffs{featuring the Wilton Tilt’N Mix, silicone baking mat, and pastry wheel

Ricotta Puffs

1 17.3-oz. pkg. frozen puff pastry (2 sheets), thawed
1/2 cup ricotta cheese
1/2 cup chopped roasted red sweet pepper
3 Tbsp. grated Romano cheese
1 Tbsp. snipped parsley
1 tsp. dried oregano, crushed
1/2 tsp. pepper
Grated Romano cheese

1. Preheat oven to 400. Combine ricotta, sweet pepper, 3 T. Romano cheese, parsley, oregano, and black pepper.

2. Unfold pasty sheets on lightly floured surface. Cut each pastry sheet into nine 3-inch squares.

3. Moisten the edges of each square with milk. Spoon 2 t. filling onto half of each square. Fold each square in half diagonally over the filling to form a triangle. Seal edges by pressing with the tines of a fork. Using fork, prick holes in the top of each pastry puff. Brush with milk. Sprinkle with additional Romano cheese, arrange on baking sheet.

4. Bake for 20 minutes or until golden brown. Transfer to wire rack, let cool for 5 minutes, serve warm.

1{featuring the Wilton Tilt’N Mix Bowl}

Creamy Dried Tomato Spread

1/3 c. dried tomato (not oil packed)
4 oz. soft goat cheese
4 oz. cream cheese, softened
1/4 c. snipped fresh basil
3 cloves garlic, minced
1/8 t. ground black pepper
2-3 T. fat-free milk
mini toasts and/or crackers

1. Cover dried tomato with boiling water. Cover and let stand for 10 minutes. Drain tomato, discarding liquid. Finely snip tomato.

2. Combine tomato, goat cheese, cream cheese, basil, garlic, and pepper. Stir in enough milk to reach spreading consistency. Cover and chill for 2-8 hours. Serve spread with toasts.

I took both of these appetizers to my book club and they were well received. I am still munching on the dip and loving it! These will both be great for Thanksgiving Day appetizers. Enjoy!


1 Jennifer Duke November 18, 2010 at 10:21 am

Um, those both sound absolutely amazing. Especially the spread. Dang it Kelsey, now I’m going to make it and eat it all myself.

2 Kelsey November 18, 2010 at 11:34 am

I have a bunch of dried tomatoes left over if you need some…yum!

3 Mandie Wade November 22, 2010 at 11:50 am

Wow! BOTH of these look easy enough for a non-cook like me to try! I’m thinking I will make the ricotta puffs for Christmas this year!

4 Ty November 23, 2010 at 9:49 am

This looks tasty and easy enough for me to try. LOL. I may borrow this recipe one day soon. I like to try new things for my little ladies. I think they would love this. Thanks for sharing.

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