Do you want something different, delicious, and easy to put together for an appetizer? This is just the perfect little bite.
1 log plain polenta, cut into 12 rounds
Olive oil or avocado oil
¾ cup ricotta cheese
Grated zest of 1 lemon
3 T grated Parmigiano-Reggiano or Pecorino Romano
Sea salt and freshly ground black pepper
½ (8-oz) jar sliced sun-dried tomatoes in oil
1 small bunch fresh basil, finely chopped
1 clove garlic, minced
Using a 2-inch cookie cutter, cut each round of polenta to
be bite-size.
Brush each with a little oil and place under the broiler for
about 5 minutes each side, or until lightly brown.
In a small bowl, mix the ricotta cheese with the grated zest
of a lemon.
Add the Parmigiano or Pecorino cheese and mix well.
Season to taste with salt and pepper.
In another small bowl add the sun-dried tomatoes, basil, and
garlic.
Spoon a tablespoon of cheese mixture on top of each polenta
bite.
Top with a spoon full of the tomato mixture.
Makes 12
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