- 30
- 35 mins
- 75 mins
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Ingredients
- 3/4 cup ricotta
- 1 roasted red pepper, patted dry
- 3 T. grated Parmesan
- 1/8 t. smoked paprika
- 1/8 t. cayenne
- 1/8 t. each salt & pepper
- 1 T. olive oil
- 2 T. blanched almonds
- 1/8 t. salt
- Snipped fresh chives
Preparation
Step 1
In food processor, with knife blade pulse ricotta, red pepper, Parmesan, cayenne, salt & pepper until smooth. Transfer to resealable plastic bag.
In 8 " skillet combine olive oil, almonds & salt. Cook on medium 7 min. until golden. Drain on paper towel. When cool, chop almonds.
Fill shells, top with almonds and snipped fresh chives.
Bake 5-7 min. Cool completely on wire rack.