Sunday, March 16, 2014

Savory Ricotta Cupcakes with a Saffron Salsa {Old Friends Dinner}


  • 2 C fresh ricotta (here's how you can make your own ricotta)
  • 1/2 C shredded cheese (I used a mixture of parmesan and grana padana)
  • 3 eggs, lightly beaten
  • 2 shallots, peeled and diced
  • 4-5 sprigs of fresh thyme
  • freshly ground salt
  • freshly ground pepper

  • Pinch saffron strands
  • 2 large ripe tomatoes, chopped
  • 1/3 C olive oil
  • 2 t Champagne Mimosa vinegar
  • 2 sprigs of fresh thyme

Preheat oven to 375°F. Grease the hollows of a muffin pan; I use a baking stone.

Whisk ricotta until smooth. Beat in the shredded cheese, eggs, shallots and thyme. Season to taste with salt and pepper. Spoon into prepared pans.

Bake for 40 minutes or until set and golden. While baking, the cupcakes will puff up. As they cool, they will fall slightly. It's okay! Set aside in pans for 5 minutes before turning them out.

To make the salsa, warm the oil in a pan - not too hot. Just enough so that it's warm to the touch. Soak the saffron strands the oil while the cupcakes bake. Mix in the tomato, vinegar and thyme.

To serve, top ricotta cakes with salsa. Serve with the remaining salsa on the side.

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