RecipesRECIPES

Sun-Dried Tomato Puffs

Prep Time: 20 minutes / Cook Time: 5 minutes / Yields: 24 puffs

California Sun Dry

Ingredients

8 sheets frozen phyllo dough, thawed
Cooking spray
¾ cup reduced-fat ricotta cheese
3 tbsp reduced-fat crumbled goat cheese or reduced-fat feta cheese
1 egg white
1 scallion, chopped
4 tbsp chopped fresh basil
1 tsp Sun-Dried Tomato Garlic
1 ½ oz Sun-Dried Tomato Halves with Herbs, drained and chopped

Instructions

Step 1
Preheat the oven to 375 degrees.

Step 2
Place 1 phyllo sheet on a work surface and coat with cooking spray. Repeat and stack 3 more sheets. Cut the sheets in thirds lengthwise, then in quarters crosswise to get 12 squares. Make the 2nd stack with the other 4 sheets.

Step 3
Combine ricotta, goat (or feta) cheese, and egg white in a food processor and mix until smooth. Add scallion, 2 tbsp basil, sun-dried tomato garlic, and sun-dried tomatoes. Pulse briefly to mix.

Step 4
Spoon 1 tbsp of the mixture onto each square. Brush edges lightly with water and fold corners to make a triangle. Pinch edges and place on a baking sheet.

Step 5
Bake for 5 minutes or until slightly puffed. Garnish with 2 tbsp basil and enjoy!

PRODUCT USED

Garlic with Spices

A delicious ingredient for all of your favourite 
recipes and a natural snack

California Sun Dry

PRODUCT USED

Halves with Herbs

A delicious ingredient for all of your favorite
recipes and a natural snack

California Sun Dry
California Sun Dry

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Recipes

Sun-Dried Tomato Puffs

Prep Time: 20 minutes / Cook Time: 5 minutes / Yields: 24 puffs

California Sun Dry

Ingredients

8 sheets frozen phyllo dough, thawed
Cooking spray
¾ cup reduced-fat ricotta cheese
3 tbsp reduced-fat crumbled goat cheese or reduced-fat feta cheese
1 egg white
1 scallion, chopped
4 tbsp chopped fresh basil
1 tsp Sun-Dried Tomato Garlic
1 ½ oz Sun-Dried Tomato Halves with Herbs, drained and chopped

Instructions

Step 1
Preheat the oven to 375 degrees.

Step 2
Place 1 phyllo sheet on a work surface and coat with cooking spray. Repeat and stack 3 more sheets. Cut the sheets in thirds lengthwise, then in quarters crosswise to get 12 squares. Make the 2nd stack with the other 4 sheets.

Step 3
Combine ricotta, goat (or feta) cheese, and egg white in a food processor and mix until smooth. Add scallion, 2 tbsp basil, sun-dried tomato garlic, and sun-dried tomatoes. Pulse briefly to mix.

Step 4
Spoon 1 tbsp of the mixture onto each square. Brush edges lightly with water and fold corners to make a triangle. Pinch edges and place on a baking sheet.

Step 5
Bake for 5 minutes or until slightly puffed. Garnish with 2 tbsp basil and enjoy!

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