Minggu, 10 April 2011

Ham & asparagus ricotta tarts


  • Ham off the bone, finely chopped
  • 250g (1 cup) fresh ricotta
  • 1 sheet of frozen ready-rolled puff pastry, thawed
  • 6-8 asparagus spears
  • Olive oil spray
  • Shaved parmesan
  • Baby rocket leaves
  • Method

    1. Preheat oven to 220°C. Combine finely chopped ham off the bone and 250g (1 cup) fresh ricotta. Halve a just thawed sheet of frozen ready-rolled puff pastry. Spread with the ricotta mixture, leaving a 2cm-wide border. Top with 6-8 asparagus spears, woody ends trimmed. Spray with olive oil spray. Bake for 8 minutes or until puffed and golden. Top with shaved parmesan and baby rocket leaves.


    • Serve as a starter for a dinner party.

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