Olive puffs with ricotta and grilled peppers

Name: Olive puffs with ricotta and grilled peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: Crispy baked puff pastry with olives 12; Cow's milk ricotta cheese 0.6 cup; Fine salt to taste; Savory 4 tufts; Red peppers 1; Yellow peppers 1

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Calories per serving

Vegetarian

Energy Kcal 69
Carbohydrates g 9.7
of which sugars g 1.9
Protein g 2.3
Fats g 2.3
of which saturated fat g 0.98
Fiber g 0.6
Cholesterol mg 6
Sodium mg 105

Difficulty: Easy
Prep time: 10 min
Cook time: 20 min
Makes: 12 pieces
Cost: Low

PRESENTATION

Sfoglie alle olive con ricotta e peperoni grigliati is one of those things you find everywhere in Liguria. Like, at every party or chill weekend hangout. These olive and ricotta pastries are a treat, with tender olive-speckled flatbread and super creamy ricotta. Add some sweet, smoky grilled pepper cubes, and wow, just wow. The sprinkle of savory (santoreggia) on top? It’s not just for show—it gives that herby kick that screams Mediterranean summer.

In Liguria, these are a must for aperitivo. Seriously good. You get this cool mix of flavors and textures with every bite, with the puff pastry appetizers stealing the spotlight. When you see those colorful pepper rolls and green savory leaves, you just know they're gonna be a hit.

And here's the thing, they look pretty fancy but are actually pretty simple to make. For real. You can whip up these easy Italian appetizers without much fuss. Parties, family gatherings, or even just a snack with friends—they're perfect. The grilled peppers and ricotta have that moist and golden vibe, plus the olive bits bring a salty, briny pop to the whole deal.

People can't stop talking about these ricotta and pepperoni recipes. They're super for vegetarian guests or anyone wanting something a bit different. In Liguria, you’ll see variations with local Taggiasca olives and sweet yellow peppers, adding to the crispy edge when baked just right. Whether you call them Mediterranean finger foods or just fun snacks, they fit right in any spread.

With so much color and that mix of tangy and creamy flavors, it’s no wonder these pastries disappear before you know it. Plus, the easy prep means more time enjoying with guests. I mean, who doesn't want that? You really, really gotta try these. They're way, way better than your usual snacks.

INGREDIENTS
Ingredients for 12 puffs: Crispy baked puff pastry 12 - with olives; Cow's milk ricotta cheese 0.6 cup (135 g); Fine salt to taste; Savory 4 tufts; Red peppers 1; Yellow peppers 1

Preparation

How to prepare Olive puffs with ricotta and grilled peppers

To prepare the olive puffs with ricotta and grilled peppers, wash the peppers thoroughly and grill them in a convection oven at 482°F for 20 minutes 1. When they are ready, peel them, remove the seeds 2, and cut them into strips, then into cubes, keeping some strips aside for the final decoration 3.

Put the ricotta in a small bowl and add the diced peppers 4, then finely chop the savory and add it to the mixture 5, always keeping some leaves aside for the final decoration. Mix well with a fork to blend all the ingredients and adjust the salt 6.

At this point, transfer the mixture into a piping bag with a star nozzle and start composing the puffs by squeezing a dollop of ricotta and grilled pepper cream onto each puff 7, then place a rolled-up strip of pepper in the center 8 and finally some leaves of savory on each pepper 9.

Storage

We recommend assembling the olive puffs with ricotta and grilled peppers at the moment and consuming them shortly, to fully enjoy their crunchiness. If you wish, you can still store the ricotta and grilled pepper cream in the refrigerator, closed in an airtight container, for up to two days.