Mini Muffin Cup Appetizer with Ricotta, Leeks, and Herbs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Store Muffin Cups: Keep the baked mini muffin cups in a tightly closed container until ready to fill, ensuring they remain crisp.
- 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
