Cashew Ricotta Tartlets with Celery-Olive Topping

Name: Cashew Ricotta Tartlets with Celery-Olive Topping
Yield: Serves 4 to 6 (Makes 15 tartlets)
Ingredients: ¼ cup, minced celery; 2 tablespoons, pitted kalamata olives, chopped; 1 tablespoons minced fresh marjoram or, oregano; 1 tablespoon, extra-virgin olive oil, divided, plus extra for drizzling; 15 frozen, mini phyllo cups; ½ cup, recipe or whole-milk dairy; 1 teaspoon, grated lemon zest; ⅛ teaspoon, table salt; ⅛ teaspoon, pepper

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A cookbook recipe exclusively for All-Access members from The Complete Plant-Based Cookbook

SERVES4 to 6 (Makes 15 tartlets)

WHY THIS RECIPE WORKS

These elegant, delectable hors d’oeuvres combine the satisfying creaminess of ricotta—either our homemade Cashew Ricotta or dairy ricotta—with an exquisitely perfumed mixture of crunchy celery, briny black olives, and aromatic fresh marjora...

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