Wednesday, May 19, 2010

ricotta-stuffed tomato

**the orginal recipe came from 'the pioneer woman cooks', but this version is the one i adapted

you will need a spoon, paper towel, cutting board, sharp knife, medium mixing bowl, flat wide bowl, baking sheet, tinfoil, serving platter
yields 8 servings

8 roma tomatoes, halved
1/2 bunch fresh italian parsley
1/2 bunch fresh basil
2 cloves garlic, minced
1 cup ricotta cheese
1/2 cup cottage cheese
1/2 cup mozzarella cheese
1 cup italian bread crumbs
salt and pepper
olive oil

preheat oven to 400 degrees.

wash and halve the tomatoes. scoop out and discard the seeds. remove any pulp necessary to form a nice rounded shell. sprinkle a bit of salt inside each tomato. lay the tomatoes face down on a clean paper towel.

mix ricotta cheese, cottage cheese and mozzarella cheese. salt and pepper to taste. chop herbs and garlic and add to ricotta. mix well.

fill each tomato with a heaping spoonful of the ricotta mixture.

pour bread crumbs into a flat dish. press each ricotta-filled tomato face down and then place face up on a tinfoiled baking sheet. drizzle each tomato with a bit of olive oil.

bake for 25-30 minutes. serve hot.

1 comment:

  1. Totally going to make this sometime... yum!


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