Description
An elegant bite-sized starter combining creamy ricotta with bright spinach and a delicate crust, enhanced with a hint of lemon and nutmeg.
Ingredients
Scale
- 1 1/2 cups whole-milk ricotta (drained well)
- 1 large egg, beaten
- 1/2 cup grated Parmesan
- 1/2 cup fine dry breadcrumbs
- 6 oz fresh spinach, wilted and squeezed dry
- 1 garlic clove, minced
- 1 tsp lemon zest
- Pinch of freshly grated nutmeg
- Kosher salt and freshly ground black pepper to taste
- 2 tbsp finely chopped fresh basil or parsley
- 2 tbsp olive oil (for brushing)
- 1/4 cup marinara or lemon-herb yogurt (optional for serving)
- Extra grated Parmesan for finishing (optional)
Instructions
- Prep the spinach: Quickly sauté the spinach in a hot, dry skillet until wilted, then transfer to a clean towel and squeeze until nearly dry. Chop finely.
- Combine the base: In a bowl, fold together ricotta, beaten egg, grated Parmesan, breadcrumbs, garlic, lemon zest, nutmeg, herbs, and chopped spinach. Season with salt and pepper.
- Portion: Use a small scoop or two teaspoons to portion uniform mounds onto a parchment-lined baking sheet, spacing them 1 inch apart. Lightly shape into rounds with damp fingers.
- Finish for baking: Lightly brush each bite with olive oil and dust with panko for extra crunch. Chill for 15 minutes.
- Bake: Preheat the oven to 375°F (190°C). Bake for 12–15 minutes until edges are golden.
- Broil for color (optional): Broil on high for 1–2 minutes for a bronzed finish.
- Rest and finish: Let cool 3–4 minutes on the pan and finish with a sprinkle of Parmesan.
Notes
Cool completely before storing. Refrigerate for up to 3 days or freeze for up to 2 months. Bake from frozen, adding extra time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 30mg