Ricotta-Stuffed Cherry Tomatoes

December 23, 2007

24 cherry tomatoes

3/4 cup (about 6 ounces) low-fat ricotta cheese, drained in a mesh strainer for 1 hour

2 tablespoons minced fresh flat-leaf parsley

1 to 2 tablespoons heavy cream, if needed

Preheat the oven to 400 degrees.

Slice off top of each cherry tomato and set tops aside. Using a very small spoon (measuring spoons or tiny melon baller work well), carefully scoop out and discard seeds and pulp. Set tomatoes aside.

In a small bowl, mash together the drained ricotta and parsley to make a paste. If the mixture seems too thick to spoon into the tomatoes, mix in the cream.


Fill each cherry tomato with the cheese mixture. To do so, either use a small spoon or place the cheese mixture in a plastic bag, snip off the tip and pipe it into the tomatoes.

Replace the tomato tops over the cheese. Arrange the tomatoes on a baking sheet. Roast until the cheese is warm and the tomatoes are soft and shiny, but not collapsing, about 10 to 12 minutes.

Transfer to a platter and serve warm.

Serves 8.

The Herald-Mail Articles