Ricotta and Olive Pesto Pastry Bites Recipe

Searching for a sophisticated, tasty appetizer that works well for any gathering? These Pastry Bites with Ricotta and Olive Pesto are exactly what you need! This meal is light, refreshing, and guaranteed to wow, with a handmade, crispy olive oil dough filled with rich black olive pesto and creamy ricotta. It’s the perfect appetizer or snack when topped with mixed greens and a little olive oil.

Ingredients

For the Dough:

• 1 3/4 cups plus 1 1/2 tbsp. (250 g) Italian “00” flour
• 1/4 cup plus 1 1/2 tbsp. (80 ml) extra-virgin olive oil
• 1/2 cup (120 ml) water
• 3/4 tsp. (5 g) salt

For the Filling:

• 0.35 lbs. (160 g) fresh ricotta
• 0.5 oz. (15 g) fresh oregano, chopped (or about 2 tbsp. + 2 tsp.)
• 2.8 oz. (80 g) black olive pesto, or about 3/4 cup
• 1 tbsp. plus 2 tsp. (25 ml) extra-virgin olive oil
• Salt and pepper, to taste

For Garnish:

• Mixed greens, as needed
• 2 tbsp. (30 ml) extra-virgin olive oil, for drizzling

Directions

1. Make the Dough:
   Combine the Italian “00” flour, water, salt, and extra-virgin olive oil in a large mixing basin. Stir until a uniformly smooth dough emerges. To rest, cover the dough with plastic wrap and place it in the refrigerator for half an hour.
2. Roll Out the Dough:
   Set the oven temperature to 350°F (180°C). Lightly dust your work surface with flour once the dough has rested. Roll out the dough to a thickness of approximately 1/16 inch (2 mm) using a rolling pin or a pasta maker. Divide the dough into 3-inch (8 cm) squares using a fluted pastry wheel.
3. Bake the Pastry Squares:
   Place the dough squares on a baking sheet lined with parchment paper. The squares should be brown and crispy after about 12 minutes of baking in a preheated oven. Allow them to cool.
4. Prepare the Filling:
   In a medium bowl, whisk together the fresh ricotta, olive oil, chopped oregano, black olive pesto, salt, and pepper until smooth and creamy while the dough squares bake.
5. Assemble the Pastry Bites:
   Spoon the ricotta mixture into a pastry bag when the dough pieces have cooled somewhat. Spoon a tiny bit of the filling onto one square, then sandwich the filling between two squares. Continue doing this with the remaining fillings and squares.
6. Garnish and Serve:
   Arrange the pastry bites on a serving plate, garnish with mixed greens, and drizzle with extra-virgin olive oil for a finishing touch. Serve immediately for the best flavor and texture!

Preparation Time:

• Prep: 30 minutes
• Resting: 30 minutes
• Cooking: 12 minutes

FAQs

• • • Can I make the dough ahead of time?
      Yes! You can prepare the dough a day in advance, wrap it in plastic, and refrigerate it until you’re ready to use it.
    • What can I use instead of black olive pesto?
      You can substitute sun-dried tomato pesto or green olive tapenade for a different flavor profile.
    • Can I use dried oregano instead of fresh?
      While fresh oregano offers the best flavor, you can use dried oregano in a pinch. Use about 1/2 the amount called for in the recipe.

These Ricotta and Olive Pesto Pastry Bites are perfect for a light snack, appetizer, or even a fancy party treat. With their crispy dough and flavorful filling, they’ll be a hit with everyone who tries them!