PARMESAN AND RICOTTA STUFFED TOMATOES

 

  • Cooking Time: 15
  • Servings: 4
  • Preparation Time: 10

Ingredients

  • 1 cup ricotta cheese
  • 1 cup shredded Parmesan or Asiago
  • 1/4 cup seasoned bread crumbs
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 clove garlic, chopped
  • salt and pepper
  • 4 large tomatoes or 12-15 cherry tomatoes.

Directions

  • Cut a hole in the top of each tomato, removing all seeds and juice.
  • Blend all remaining ingredients, reserving 1/4 cup shredded Parmesan.
  • Fill each tomato with equal amounts of cheese mixture and place in a baking dish.
  • Bake at 350 degrees for 10 minutes.
  • Top with remaining cheese and return to oven until cheese bubbles and begins to brown.

Notes

These can be served as appetizers for a party when done with small cherry tomatoes, served as a light lunch or side dish when done with larger tomatoes. Try heirloom tomatoes for a really special flavor!

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