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When it comes to appetizers that impress, few can rival the charm of Mini Mushroom Ricotta Biscuit Melts. This delightful recipe combines the flaky goodness of homemade biscuits with the rich, creamy texture of ricotta cheese, all complemented by the earthy flavors of mushrooms. Whether you’re hosting a gathering or simply looking for a satisfying snack, these mini melts are sure to please both your palate and your guests.

Mini Mushroom Ricotta Biscuit Melts

Mini Mushroom Ricotta Biscuit Melts are the perfect blend of flaky biscuits, creamy ricotta, and savory mushrooms. This delightful appetizer is not only impressive but also versatile for any occasion, whether it's a dinner party or a cozy movie night. Fresh ingredients make each bite a culinary experience, while easy preparation ensures you can whip them up with ease. Elevate your snacking game with this delicious recipe that will leave your guests wanting more!
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Ingredients
  

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons cold unsalted butter, cubed

1/2 cup ricotta cheese

1/4 cup milk

1 cup mushrooms, finely chopped (such as cremini or button)

2 tablespoons olive oil

1 clove garlic, minced

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/2 cup shredded mozzarella cheese

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). This will ensure a perfectly baked biscuit base.

    Prepare the Biscuit Dough: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and black pepper. Add the cold butter cubes. Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs, with pea-sized lumps of butter remaining.

      Incorporate Ricotta and Milk: Gently fold in the ricotta cheese and milk into the flour mixture using a spatula or wooden spoon until just combined. Be cautious not to over-mix; the dough should have a slightly sticky texture.

        Prepare the Mushroom Filling: In a skillet over medium heat, warm the olive oil. Sauté the minced garlic until fragrant, about 30 seconds to 1 minute. Add the finely chopped mushrooms along with dried thyme and oregano. Cook until the mushrooms are tender and any released liquid has evaporated, about 5-7 minutes. Remove from heat and let the mixture cool slightly.

          Shape and Bake the Biscuits: On a generously floured surface, gently roll out the biscuit dough to about 1-inch thickness. Use a round cookie cutter (approximately 2 inches in diameter) to cut out mini biscuits, and transfer them onto a baking sheet lined with parchment paper.

            Assemble the Melts: On each biscuit, add a spoonful of the sautéed mushroom mixture, followed by a generous sprinkle of shredded mozzarella cheese.

              Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the biscuits are golden brown and the cheese is melted and bubbling.

                Garnish and Serve: Once done, remove from the oven and allow to cool for a minute. Garnish the mini melts with freshly chopped parsley for a vibrant touch before serving.

                  Prep Time: 15 minutes

                    Total Time: 30 minutes

                      Servings: 12 bites

                        - Serving Suggestions: Serve these delightful melts warm as a savory appetizer at gatherings, or enjoy them as a cozy snack alongside a fresh garden salad.