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Parmesan and Ricotta Stuffed Tomatoes


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Serves 4 | Prep Time 10 | Cook Time 15

Why I Love This Recipe

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!


Ingredients You'll Need

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.


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