Ingredients
Scale
For the ricotta mixture:
- 1 15-oz container of part-skim ricotta cheese
- 2 – 4 cloves garlic, peeled and chopped
- About 1/4 cup chopped fresh basil leaves
- A small sprig of fresh rosemary leaves, chopped fine
- 1 heaping cup shredded Parmesan, Romano or Asiago cheese (or a mix of them)
- 1 – 3 Tablespoons of Pesto Trapanese (recipe here or Pesto Rosso recipe here, this pesto addition is optional)
For the rest:
- Fresh garden tomatoes, sliced in half vertically
- Breadcrumbs mixed with shredded Italian cheeses (2/3 ratio) with a bit of Italian seasoning (use gluten free breadcrumbs if you need it gluten free)
Instructions
- Preheat the oven to 375 F. Spray a baking sheet with cooking spray.
- Prepare the ricotta mixture: Mix together the ricotta ingredients. Set aside.
- Slice the tomatoes in half vertically, then hollow them out carefully using a grapefruit spoon, leaving the outer shell completely intact. Save the “insides” for another use such as soup or bruschetta.
- Spoon some of the ricotta mixture into each tomato half, enough to fill it to the top. Smooth out the top with a spoon, then sprinkle with the cheesy breadcrumb mixture.
- Bake at 375 for about 10 minutes or until the breadcrumbs are browned and the cheese is melted.
- Enjoy! (You’d best put them on a plate and use a fork–fingers will get VERY messy!)
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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