Recipe by Nicole Masson for Wyman's
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 15 bites
Ingredients:
- 1 cup frozen Wyman’s Wild Blueberries
- 15 frozen mini phyllo shells
- 3/4 cup whole milk ricotta
- 1 tablespoon honey, plus more for drizzling
- 2 teaspoons lemon juice
- 5-6 fresh basil leaves, thinly sliced
Directions
- Preheat the oven to 350°F. Place the phyllo shells on a baking sheet. Set aside.
- Place the ricotta in a medium bowl. Using a hand mixer with the whisk attachment, whisk until smooth, about 2 minutes.
- Divide the ricotta among the phyllo shells. Bake for 10 minutes until the shells are golden and ricotta is warm.
- While the ricotta bites bake, prepare the topping. Heat the blueberries, honey, and lemon juice in a small saucepan over medium heat. Simmer for 7-9 minutes or until berries are softened and sauce begins to thicken. Remove from heat.
- Once the ricotta bites are baked, top with the blueberry mixture. Drizzle with honey and top with fresh basil. Serve warm and enjoy!
