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Ingredients
- 2 tablespoons pine nuts
- 24 cherry tomatoes
- 1 cup part-skim ricotta
- 1 tablespoon Italian seasoning
- 1/4 cup grated Parmesan
- 2 tablespoons finely chopped marinated artichoke hearts
- 2 tablespoons finely chopped pepperoncini
- 2 tablespoons finely chopped fresh basil
- Salt and pepper
Details
Servings 8
Preparation time 20mins
Cooking time 20mins
Adapted from myrecipes.com
Preparation
Step 1
1. Place nuts in a skillet over medium-low heat and toast, stirring, until light golden, 5 minutes. Remove from skillet; chop.
2. Using a serrated knife, cut tomatoes in half. Hollow out insides with a spoon. Place tomatoes, cut sides down, on a plate lined with paper towels.
3. In a bowl, mix ricotta, seasoning, Parmesan, artichokes, pepperoncini, basil and nuts. Season with salt and pepper. Cover and chill for 10 minutes.
4. To stuff tomatoes, spoon filling into a ziplock bag. Snip off a corner and pipe filling into tomatoes.
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