Mini madeleines ricotta-tomate-basil aperitifs

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Mini madeleines ricotta-tomate-basil aperitifs

Mini madeleines ricotta-tomate-basil aperitifs

Number of rooms

50 g flour

yeast sachet

1 whole egg,

6 tablespoons of cow's milk ricotta cheese, 7 tablespoons of basil pulped tomato sauce,

1 tablespoon olive oil

Dried basil.

Preparation: 20 min
Cooking time: 6 min
Step 1
In a bowl, mix the 50 g of flour and the half bag of yeast well.
Step 2
Add the whole egg and mix again.
Step 3
Then add the ricotta cheese and tomato sauce. Stir well then add the olive oil and 2 to 3 pinches of dried basil. Mix everything well.
Step 4
Preheat the oven to 220°C.
Step 5
Using a teaspoon, place the preparation in each cell of a silicone madeilenette mold.
Step 6
Bake for 5 to 6 minutes at 220°C (watch out for dryness).
Step 7
Let it warm and then unmould.
Author's note
Choose a traditional ovenproof silicone mold (this choice allows you to avoid having to butter the mold). I deliberately do not use salt because the ricotta and tomato sauce are already salty.

I add my grain of salt

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