A delicious way to cheer on the Hogs and celebrate the first home game – whether your tailgate gathering is large or small. I love that the colors in the tarts are the same as our Razorbacks! Go white and cardinal red!
TOMATO AND RICOTTA TARTS
16 slices of white sandwich bread
4 tablespoons of grated parmesan
100 grams of aged cheddar, grated
100 grams of ricotta
8 cherry tomatoes, sliced in half
salt flakes and freshly ground black pepper
Heat the oven to 300F. Grease a mini-muffin tin with cooking spray.
Roll each piece of bread with a rolling pin. Cut circles from the bread using a cutter a little larger than the holes in the mini-muffin tin. Place the circles into the holes and make sure the slices are pushed well into the holes. Bake in the oven for 15 minutes.
Stir together the parmesan, cheddar and ricotta. Fill the bread cases to two thirds with the ricotta mix. Top each with half of a cherry tomato.
Bake for 20 minutes until the tomato is cooked through. Drizzle with a little olive oil and season well with salt and pepper.
Recipe adapted from The Foodtown Magazine