- 2
Ingredients
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose four
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 egg
- 2 tablespoons butter, melted
- 2 cups red and yellow tomatoes, halved, seeded, 1/4-inch dice
- 1 garlic clove, minced or pressed
- 1 tablespoon grated Parmesan cheese
- 1 tablespoon chopped basil
- 1 tablespoon olive oil
- 2 teaspoons white balsamic vinegar
- Salt and ground pepper
- 3/4 cup whole milk ricotta cheese
- Basil thinly sliced for garnish.
Preparation
Step 1
1. Preheat the oven to 375 degrees.
2. Butter two 12-cup mini-muffin pans.
3. In a medium bowl, whisk the cornmeal with the flour, sugar, baking powder and salt.
4. In another bowl, whisk the milk with the egg and melted butter.
5. Pour the milk mixture into the dry ingredients and stir to combine. Do not over mix.
6. Spoon the batter into the muffin cups, filling them halfway. Bake for 10 minutes or until golden. Cool in the pans for 5 minutes, then turn out to cool completely.
7. After dicing the tomatoes, wrap in paper towels to absorb the moisture.
8. In a medium bowl, toss the tomatoes with the garlic, Parmesan, basil, vinegar and olive oil. Season with salt and pepper.
9. In a small bowl, season the ricotta with salt and pepper.
10. Using a small serrated knife, slice off the domed tops of the muffins. Slice off a small part of the rounded dome to make a stable base, if necessary
11. Top the cut side of the muffins with the ricotta, about a teaspoon of the tomato mixture and garnish with the thinly sliced basil.