Name: Air-Fryer Ricotta Tartlets with Tomato-Basil Topping
Total time: 20 min
Ingredients: 4 ounces (½ cup) part-skim ricotta; 1 tablespoon extra-virgin olive oil , divided, plus extra for drizzling; 1 teaspoon grated lemon zest; ⅛ teaspoon table salt; ⅛ teaspoon ground black pepper; 12 frozen mini phyllo cups; 1 tomato , cored, seeded, and chopped; 1 small shallot , minced; 1 tablespoon shredded fresh basil

Why This Recipe Works

These elegant and fresh little hors d’oeuvres combine the satisfying creaminess of ricotta with lightly seasoned tomato, shallot, and basil. For ease of preparation, we started with store-bought mini phyllo cups. We then mixed together some ricotta, a little olive oil, and lemon zest. After we filled the phyllo cups with our ricotta mixture, they made their way to the air fryer for a quick 5-minute bake. Not only did this allow the ricotta to set, but it also became an appetizing golden brown. Once baked, these tartlets were ready for their no-cook topping.

Before You Begin

To give you options, we also made a vibrant and crunchy topping of celery, olives, and fresh marjoram. Do not thaw the phyllo cups before baking. This recipe can be easily doubled.

Instructions

Whisk ricotta, 2 teaspoons oil, lemon zest, salt, and pepper together in bowl. Divide ricotta mixture evenly among phyllo cups, then transfer phyllo cups to air-fryer basket. Place basket into air fryer and set temperature to 300 degrees. Cook until ricotta is heated through and spotty brown, 5 to 7 minutes. Transfer to serving platter.

Combine tomato, shallot, basil, and remaining 1 teaspoon oil in bowl and season with salt and pepper to taste. Top tartlets with tomato mixture and drizzle with extra oil. Serve.