Mini Muffin Cup Appetizer with Ricotta, Leeks, and Herbs Recipe

Introduction

These easy mini muffin cup appetizers are perfect bite-sized treats for any gathering. Crispy bread cups filled with a savory ricotta and leek mixture make a delightful and elegant snack that’s simple to prepare.

Ingredients

• 8 slices thin white bread, crusts cut off
• 2-3 tablespoons olive oil
• 1/2 – 1 teaspoon olive oil
• 1 leek, quartered lengthwise and finely chopped
• 1 handful parsley leaves, minced
• 3/4 cup ricotta cheese
• 1/8 teaspoon garlic powder or granules, or 1 small clove garlic, finely minced
• 1/4 – 1/2 teaspoon dried oregano
• Kosher or sea salt
• Freshly ground pepper

Instructions

1. Step 1: Preheat the oven to 375 degrees F. Brush the insides of 12 mini muffin cups with olive oil and set aside.
2. Step 2: Optionally, use a rolling pin or a clean bottle to roll over the bread slices and flatten them slightly.
3. Step 3: Cut each bread slice in half. Press each half gently into a muffin cup. For the last two slices, cut into smaller pieces to patch any gaps in the cups.
4. Step 4: Brush the bread-lined muffin cups with olive oil, making sure to reach the corners and edges. Bake for about 8 minutes until the edges are lightly browned.
5. Step 5: Allow the baked cups to cool in the pan, then carefully remove and set aside for filling.
6. Step 6: Heat 1/2 to 1 teaspoon olive oil in a small pan. Add the chopped leeks and cook for 4-5 minutes until translucent, stirring occasionally. Add the minced parsley and cook for another 30 seconds to 1 minute.
7. Step 7: In a small bowl, combine the cooked leek and parsley mixture with ricotta cheese. Stir in garlic powder, dried oregano, salt, and freshly ground pepper. Taste and adjust seasonings as needed.
8. Step 8: Store the baked muffin cups in a tightly closed container until ready to fill. Just before serving, spoon about 1-2 teaspoons of the ricotta filling into each cup and top with half a grape tomato if desired. Enjoy!

Tips & Variations

• Use whole wheat or multigrain bread for a heartier flavor and texture.
• Swap ricotta for cream cheese or goat cheese for a different creamy base.
• Add finely chopped herbs like chives or basil to the filling for extra freshness.
• For a warm appetizer, fill the cups and bake them briefly before serving.

Storage

Store baked mini muffin cups in an airtight container at room temperature for up to 2 days. Keep the ricotta filling refrigerated separately for up to 3 days. Fill the cups just before serving to keep them crisp. If desired, reheat filled cups in a warm oven for a few minutes, but note the bread may lose some crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the mini muffin cups ahead of time?

Yes, you can bake the bread cups a day or two in advance and store them in an airtight container. Fill them just before serving to maintain crispiness.

What can I use if I don’t have leeks?

You can substitute leeks with finely chopped green onions or mild yellow onions sautéed until translucent for a similar flavor.

Mini Muffin Cup Appetizer with Ricotta, Leeks, and Herbs Recipe

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These Easy Mini Muffin Cup Appetizers are delightful bite-sized treats featuring crispy bread cups filled with a savory ricotta, leek, and herb mixture, perfect for parties or casual snacking.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 12 mini muffin cups 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mini Muffin Cups

• 8 slices thin white bread, crusts cut off
• 2–3 tablespoons olive oil (for brushing and baking cups)

Filling

• 1/2 – 1 teaspoon olive oil (for cooking leeks)
• 1 leek, quartered lengthwise and finely chopped
• 1 handful parsley leaves, minced
• 3/4 cup ricotta cheese
• 1/8 teaspoon garlic powder or 1 small clove garlic, finely minced
• 1/4 – 1/2 teaspoon dried oregano
• Kosher or sea salt, to taste
• Freshly ground pepper, to taste
• Optional: Half grape tomatoes, halved, for topping each filled cup

Instructions

1. Preheat Oven and Prepare Muffin Cups: Preheat your oven to 375 degrees F. Brush the insides of 12 mini muffin cups with olive oil to prevent sticking and set them aside.
2. Flatten Bread Slices: Optionally, use a rolling pin or a clean bottle to roll over the bread slices to flatten them slightly, which helps in shaping the cups easier.
3. Shape the Bread Cups: Cut each slice of bread in half. Gently press each half of bread into a mini muffin cup. Use the additional cut pieces from the remaining bread to patch and fill gaps to form complete cups.
4. Oil and Bake Cups: Brush the pressed mini muffin cups generously with olive oil, making sure to cover corners and edges. Bake in the oven at 375 degrees F for about 8 minutes or until the edges start to brown, indicating they are crisp and cooked through.
5. Cool Muffin Cups: Remove the muffin cups from the oven and allow them to cool in the pan. Once room temperature, gently remove them from the muffin pan to prevent breaking.
6. Cook Leeks and Parsley: Heat olive oil in a small skillet over medium heat. Add the chopped leeks and cook for 4-5 minutes until translucent, stirring occasionally. Add minced parsley and cook for an additional 30 seconds to 1 minute.
7. Prepare Filling: Combine the cooked leeks and parsley with ricotta cheese in a bowl. Add garlic powder, dried oregano, salt, and freshly ground pepper. Mix thoroughly and taste to adjust seasoning to your preference.
8. Store Muffin Cups: Keep the baked mini muffin cups in a tightly closed container until ready to fill, ensuring they remain crisp.
9. Fill and Serve: Just before serving, spoon 1-2 teaspoons of the ricotta filling into each muffin cup. Optionally, top each filled cup with half a grape tomato for added flavor and presentation. Enjoy immediately!

Notes

• For best results, use thin sliced white bread, as it crisps nicely without collapsing.
• If you desire a different flavor, try adding fresh herbs such as basil or thyme to the ricotta mixture.
• Mini muffin pans can vary in size, so adjust bread cutting and baking times accordingly.
• Serve these appetizers immediately after filling to maintain crispness of the bread cups.
• These cups can be made ahead and stored, but fill just before serving to avoid sogginess.

Keywords: mini muffin cups, ricotta appetizers, leek appetizers, party snacks, baked bread cups, easy appetizers, vegetarian appetizers