We’re kicking off the new year with some easy canapé recipes for our DRY January Pairing Party and these Blueberry Ricotta Tartlet Canapés are one of our favorites! We’re also sharing a Gorgonzola, Grape and Honey recipe, a Smoked Salmon & Cream Cheese Canapé recipe, and a Rosemary Pineapple Mozzarella Canapé recipe that pair perfectly with our handpicked zero-proof cocktails from our pairing party or are just as delicious to serve on their own.
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Blueberry Ricotta Tartlet Canapés
The Secret to Serving This Recipe
The secret to serving this Blueberry Ricotta Tartlet Canapé recipe is to use a pre-made phyllo dough to help you save time preparing in the kitchen. We love ATHENS Phyllo Shells because they come fully baked. All you have to do is allow them to thaw, then fill and serve!
How to Serve Blueberry Ricotta Tartlet Canapés
While any traditional serving platter works perfectly to serve these canapés, we love serving them on tiered dessert stands to add visual interest to the overall food display. The stands can feature this recipe alone or several you may be preparing. They can be incorporated into your tablescape design or arranged on a self-service station.
The Perfect Pairing
There’s no doubt, these Blueberry Ricotta Tartlet Canapés taste great on their own, but they also pair perfectly with DRY Botanical Bubbly’s Gatsby’s Garden Zero-Proof Cocktail Recipe. The sour notes of the Gatsby’s Garden are balanced well with a blend of a sweet and slightly acidic flavor and a creamy and mild cheese.
How to Make Blueberry Ricotta Tartlet Canapés
Recipe Originally From: Food Network
What You’ll Need
To create this simple recipe, you’ll need the following:
How to Prepare
In a small bowl, stir together the ricotta, lemon zest, vanilla, and 1 tablespoon of the apricot jam. Toss together the blueberries with the remaining 1 teaspoon of apricot jam in another small bowl. Spoon the ricotta mixture into the phyllo cups. Top each with a few blueberries and nuts. The tartlets can be made ahead and refrigerated for up to 2 hours.
Blueberry Ricotta Tartlet Canapé
- 1/2 cup part-skim ricotta
- 1/2 tsp finely grated lemon zest
- 1/2 tsp pure vanilla extract
- 1 Tbsp plus 1 tsp apricot jam
- 1/3 cup blueberries
- 12 frozen mini phyllo shells (thawed)
- 2 tsp pine nuts or sliced almonds
- Stir together the ricotta, lemon zest, vanilla and 1 tablespoon apricot jam in a small bowl.
- Toss together the blueberries with the remaining 1 teaspoon of apricot jam in another small bowl.
- Spoon the ricotta mixture into the phyllo cups. Top each with a few blueberries and nuts. The canapé can be made ahead and refrigerated for up to 2 hours.