The Mini Mediterranean Savory Hearts are the perfect solution for those looking for a tasty, original and colorful idea for an aperitif, capable of surprising guests at first sight thanks to their romantic heart shape.
These little finger foods capture all the scent of summer: the pronounced saltiness of the green olives and sun-dried tomatoes pairs with the sweetness of the bell pepper, creating an irresistible contrast in a soft and light batter.
Made with silicone molds, these little hearts are not only beautiful to look at, but also incredibly practical to prepare: no mixer is needed and just a few minutes are enough to bake a tray full of flavor.
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OTHER RECIPES TO TRY
- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 15 Minutes
- Portions: 20 mini hearts
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients Mini Mediterranean Savory Hearts
- 2 cups Type 0 flour (all-purpose)
- 2 eggs
- 2/3 cup milk (can be whole or reduced-fat)
- 3 1/3 tbsp sunflower oil
- 1.4 oz grated Parmesan cheese
- 2 1/2 tsp instant baking powder for savory preparations
- 1/3 cup green olives (pitted and sliced)
- 3 tbsp sun-dried tomatoes (finely chopped)
- 1/2 bell pepper (very finely diced (about 1/2 cup, 70 g))
- 1 pinch salt (and pepper, about 1/2 tsp (3 g) total)
Tools Mini Mediterranean Savory Hearts
- Molds
- Scale
- Bowls
- Whisk
- Spatula
Steps Mini Mediterranean Savory Hearts
The secret to a perfect heart
Before you start, here’s a small tip: since you’ll be using silicone molds, to preserve the definition of the tip and the edges I recommend not greasing them excessively if they are of good quality. If it’s their first use, spread a thin layer of butter or release spray and remove the excess with a paper towel.
Also, remember to never fill the cavities to the brim: stop at about 3/4 of the height. This way the baking powder will make the heart rise creating a soft dome on the back, while the shape in contact with the mold will remain sharp, clean and super photogenic!I
Step-by-step method
1. Prepare the filling
Start by preparing the ingredients that will give character to your hearts. Wash the bell pepper and cut about 70 g into very small dice. Finely chop the 20 g of sun-dried tomatoes and slice the 60 g of green olives into thin rounds.My tip: Pat the diced bell pepper well with paper towels to remove excess moisture; this will prevent the batter from becoming too soft during baking.
Prepare the wet mix
In a bowl, break the 2 eggs and whisk them lightly with a hand whisk or a fork. Slowly pour in the 2/3 cup of milk and the 3 1/3 tbsp of sunflower oil, mixing until you obtain a homogeneous mixture.Combine the dry ingredients
In a second bowl, sift the 2 cups of flour together with the 2 1/2 tsp of instant baking powder. Add the 1.4 oz of grated Parmesan and the about 1/2 tsp total of salt and pepper. Mix well with a spoon to distribute the leavening agent evenly.Create the batter
Gradually pour the dry mix into the bowl with the liquids. Work quickly with the whisk: do not overwork the batter if you want soft muffins! As soon as the flour is absorbed, add the mixture of bell pepper, olives and sun-dried tomatoes. Gently fold everything together with a spatula.Bake
Preheat the oven to 356°F (conventional). Place the silicone mold on a baking sheet and fill each heart-shaped cavity up to about 3/4 of its height. Bake for 18-22 minutes. Always perform the ‘toothpick test’ before removing from the oven!Cool and serve
Let the mini hearts rest in the mold for at least 5-10 minutes: the residual heat will help you remove them without breaking. Then transfer them to a cooling rack to allow the base to dry perfectly as well.I hope you enjoy this recipe! If you try it, write to me in the comments or tag me on social media — I can’t wait to see your little hearts!
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Tips for a perfect result
Ingredient temperature: For an extra soft batter, try to use eggs and milk at room temperature. This will help the baking powder activate better during baking.
Don’t overmix: As with sweet muffins, the secret is to work the batter as little as possible. Once you’ve added the dry ingredients, stop whisking as soon as the lumps disappear: this way the hearts will remain very light.
STORAGE AND VARIATIONS
How to store them
At room temperature: The mini hearts stay soft for 2 days if kept in an airtight container or under a glass dome.
In the refrigerator: If the kitchen is very hot, it’s better to keep them in the fridge (always closed) for 3-4 days. I recommend reheating them in a hot oven for 2 minutes before serving to restore their crispness.
In the freezer: You can also freeze them! Once cold, place them in a freezer bag. They keep for up to 1 month. Defrost at room temperature or directly in the microwave using the defrost setting.
Tasty variations
“Greek” version: Replace the bell pepper with crumbled feta and add a pinch of dried oregano.
“Rustic” version: Instead of sun-dried tomatoes, use small cubes of smoked bacon previously sautéed in a pan to make them crispy.
Bold vegetarian variant: Replace the Parmesan with Pecorino Romano and add a more generous grind of black pepper.
