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Bake & Roast

Ricotta, Fig, and Sage Tartlets
2 (15-count) pkgs. frozen mini phyllo shells (also spelled filo), found in the frozen aisle
1 1/2 cups part-skim ricotta cheese
15 whole dried figs stems removed, diced small
3 tablespoons parmesan cheese, grated
1 tablespoon sage, minced
2 each fresh chicken sausage
2 tablespoons Parsley, fresh, minced
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Ricotta, Fig, and Sage Tartlets

Ricotta, Fig, and Sage Tartlets

Ricotta, Fig, and Sage Tartlets
  • Servings:Makes 10
  • Prep Time:10 minutes
  • Cook Time:10 minutes
Note: Spray knife with vegetable cooking spray when chopping figs to prevent blade from getting too sticky.
1. Preheat oven to 350 degrees F. Place phyllo shells on a baking sheet.
2. In a large bowl, mix together ricotta, figs, Parmesan, sage, and sausage.
3. Fill phyllo shells with approximately 1 tablespoon filling (shells will be piled high).
4. Bake for 10 minutes. If desired, garnish each tartlet with minced parsley. Serve warm.
Source: Hannaford fresh Magazine, November - December 2009