Makes abbout 40 Hors D'ouevres

For Ricotta:

  • 8 Cups Whole Milk
  • 1 Cup Heavy Cream
  • Kosher Salt
  • 3 Tablespoons Freshly Squeezed Lemon Juice

For 'Confetti'

  • 1 Cup Chopped Sun Dried Tomatoes
  • ¼ Cup Chopped Chives
  • 2 Tablespoons Finely Diced Shallots
  • 1 Teaspoon Sugar
  • 1 Tablespoon Sherry Vinegar
  • 2 Tablespoons Extra Virgin Olive Oil
  • Kosher Salt and Freshly Ground Black Pepper, To Taste
  • Store bought mini tartlet or pyllo shells

Making the ricotta:

Line a large sieve with a layer of cheesecloth and place it over a large bowl.
Bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over medium heat, stirring occasionally. Add lemon juice, reduce heat and simmer, stirring constantly, until the mixture curdles, about 2 minutes. Pour the mixture into the lined sieve and let it drain.

Making the 'confetti':
In a medium bowl, combine tomatoes, chives, shallots, sugar, vinegar and oil. Season with salt and pepper.

Place 1 tablespoon of ricotta cheese into the tartlet shell, and spoon tomato confetti on top. Serve at room temperature