Ricotta and Roasted Pepper Tartlets

By Trix

Ingredients

• 3/4 cup(s) ricotta cheese
• 1 roasted red pepper, patted dry
• 3 tablespoon(s) grated Parmesan cheese
• 1/8 teaspoon(s) smoked paprika
• 1/8 teaspoon(s) cayenne pepper
• 1/4 teaspoon(s) salt, divided
• 1/8 teaspoon(s) freshly ground black pepper
• 1 tablespoon(s) olive oil
• 2 tablespoon(s) blanched almonds
• 1/8 teaspoon(s) salt
• 1 tablespoon(s) capers, patted very dry

Details

Adapted from goodhousekeeping.com

Preparation

Step 1

See Savory Spring Tartlets recipe for directions on how to prepare phyllo tartlet shells.
In food processor with knife blade attached, pulse until smooth ricotta cheese, roasted red pepper, Parmesan cheese, smoked paprika, cayenne pepper, 1/8 teaspoon each salt and freshly ground black pepper. Transfer to resealable plastic bag. Refrigerate (up to 3 days).
In an 8-inch skillet, combine olive oil, almonds, and 1/8 teaspoon salt. Cook on medium 7 minutes or until golden, stirring. With slotted spoon, transfer to papertowels. To same skillet, add capers. Cook 1 to 2 minutes or until crisp, stirring. Transfer to paper towels. When cool, chop almonds and capers. Snip one corner of bag with ricotta; pipe into shells. Top with almonds, capers, and snipped fresh chives.