7 oz. marinated roasted bell pepper, drained, sliced
2 oz. arugula, to serve
Instructions
Preheat over to 359 degrees farenheit. Lightly
grease four 4-inch loose-bottomed non-stick tart
pans and dust with bread crumbs, shaking excess into
a large bowl.
Place the ricotta in the bowl with the remaining
bread crumbs. Add the Parmesan and garlic, season
with salt and pepper, then mix to combine. Spoon
the mixture into the tart pans, place on a baking
pan and bake for 20 minutes or until puffed and
golden. Divide the marinated pepper among tarts
and top with arugula.
Originally Submitted
5/16/2012
0 Out of 5 from
0 reviews
You can add this RICOTTA TORTAS WITH MARINATED PEPPER recipe to your own private DesktopCookbook.
