Wild Blueberry and Whipped Ricotta Bites

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

1. Preheat the oven to 350°F. Place the phyllo shells on a baking sheet. Set aside. 
2. Place the ricotta in a medium bowl. Using a hand mixer with the whisk attachment, whisk until smooth, about 2 minutes. 
3. Divide the ricotta among the phyllo shells. Bake for 10 minutes until the shells are golden and ricotta is warm. 
4. 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. 
5. Once the ricotta bites are baked, top with the blueberry mixture. Drizzle with honey and top with fresh basil. Serve warm and enjoy!