Remember our summer picnic from last week? I promised I’d share all the recipes with you, so here’s the next one.
I love ricotta for its fresh, tart taste, and when combined with basil and tomatoes, it really shines. And these mini tomato ricotta tarts are a must-have at your next picnic, brunch or tea party, because they make for the perfect bite-sized appetizer.
For some reason, all our food at this picnic bordered on dessert. Probably because we are a bunch with a sweet tooth. Not that I’m complaining, but these tarts did add a nice balance to the selection.
And who knew that something as simple as tarts, tomatoes, basil and cheese could become such a showstopper at our summer table? I love serving these with our Mint Cooler Iced Tea, or if you’d rather have something warm, try the Darjeeling white tea.
Mini Tomato Ricotta Tarts
Prep time: 10 minutes · Serves: 3
A fresh, refreshing take on teatime tarts, these mini tomato ricotta tarts are a guaranteed showstopper at any summer table!
Ingredients
- 8 medium-sized single-serving tart shells (2-inch diameter)
- 3 cups ricotta
- 1/4 cup chopped basil
- 4 tomatoes, sliced
- Basil or mint leaves, for topping
- Salt and pepper, to taste
Method
- In a bowl, add the ricotta, salt, pepper and chopped basil. Whip to combine.
- Divide the ricotta mix between the tart shells and top with sliced tomatoes. Top with fresh basil or mint leaves. Serve immediately.
Notes
If serving later, keep the topping and tart shells separate and fill them just before serving.
Photographs by Deekshith Suvarna. Styling by Madhuri Aggarwal.
Originally published on Still Steeping, the Teabox blog, on June 7, 2016. Lightly edited for clarity in October 2026.
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