Goat Milk Ricotta Tortino, Rapini, Peperoncino Oil

May 31st, 2011

I recently received a non-stick muffin pan that makes square muffins. Necessity is the mother of invention, so someone had to create a square muffin tin — square muffins being such a necessary part of life.

Instead of muffins, these are savoury cheese tarts. Served with some garlic and chili sautéed rapini, hot pepper oil and chive flowers.

Goat Milk Ricotta Tortino

1 cup parmigiano-reggiano, grated
1 ½ cups goat milk ricotta
1 egg
2 T all-purpose flour
¼ tsp baking powder
¼ tsp white pepper
sea salt

Combine all the ingredients to form a paste. Grease a muffin tin. Coat with some fine breadcrumbs. Put a good dollop of cheese mixture into the individual muffin spots. Bake at 350°F for about 20 minutes.

Entry Filed under: Appetizer,Entree,Recipes,Salad,Vegetarian