Today I leave you the recipe for these beautiful baskets with broccoli and ricotta, a quick, cute, and very tasty appetizer.
Broccoli is a type of vegetable that allows us to create many tasty dishes. We can use them to dress a nice plate of pasta or to accompany meat, essentially, but also fish. Cooked either hot or cold, they retain their unmistakable flavor. This time I decided to pair them with ricotta to make puff pastry baskets, obtaining a cute and decidedly tasty appetizer to bring to the table.
If you want, you can add parmesan, smoked provola, sausage, or spices you prefer to the filling.
Now let’s see together how to prepare this delicious appetizer.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 baskets
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Broccoli and Ricotta Baskets
- 1 sheet puff pastry (rectangular)
- 9 oz frozen broccoli
- 3.5 oz ricotta
- to taste salt
- to taste breadcrumbs
Tools
- 1 Cookie Cutter
- 1 Muffin Tray
- 1 Bowl
- 1 Fork
Steps for Broccoli and Ricotta Baskets
Unroll the puff pastry sheet on a work surface and use a cookie cutter to cut out circles.
In a pan, cook the broccoli with a drizzle of oil (I used frozen ones) and once cooked, let them cool completely.
In a bowl, place the broccoli with the ricotta and a pinch of salt, mash everything well with a fork.
Take the muffin tray and place two strips of parchment paper as you see in the step-by-step or in the video, or butter each muffin cup.
Place a circle of puff pastry in each compartment, making it adhere to the bottom.
Place two teaspoons in each basket and add breadcrumbs on top.
Bake in a convection oven for 25 minutes at 340°F.
Good both hot and cold!
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