Cornbread Tartlets with Ricotta and Tomatoes Recipe

Cornbread Tartlets with Ricotta and Tomatoes Recipe


1/2 cup fine yellow cornmeal
1/2 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder 
3/4 teaspoon kosher salt 
1/2 cup milk 
1 large egg 
½ jalapeno pepper, seeds removed, finely chopped
2 Tablespoons unsalted butter, melted 

4 Green Zebra or other heirloom tomatoes (10 ounces)—halved, seeded and finely chopped 
1 clove garlic, minced 
1 Tablespoon Parmesan cheese, grated
1 Tablespoon cilantro, chopped 
1 Tablespoon extra-virgin olive oil 
1/4 teaspoon kosher salt 
3/4 cup ricotta cheese, preferably fresh
1/4 teaspoon kosher salt

Cilantro leaves for garnish



Prepare Pans: Preheat the oven to 375°F. Butter three 12-cup mini-muffin pans.

Make Cornbread: In a medium bowl, whisk the cornmeal with the flour, sugar, baking powder and salt. In another bowl, whisk the milk with the egg and chopped jalapeno. Pour the milk mixture into the dry ingredients, add the melted butter and stir to combine; don't overmix. Using a teaspoon, spoon the batter into the muffin cups, filling them halfway. Bake for 10 to 12 minutes, or until golden. Transfer the pans to a cooling rack and let cool for about 10 minutes, then turn the muffins out to cool completely. 

Make Topping: In a medium bowl, toss the tomatoes, garlic, Parmesan, basil and olive oil and salt. In a small bowl, season the ricotta with 1/4 teaspoon salt and mix well. 

Serve: Using a small serrated knife, slice off the domed tops of the muffins. Top the muffins with 1 teaspoon the ricotta and 1 teaspoon tomatoes. Garnish with a sprig of cilantro.

Recipe created by Parties That Cook®


Makes 24 Tartlets