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Ricotta-stuffed truss tomatoes
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Zesty lemon-infused herbed ricotta stuffed in ripe tomatoes for a flavorful starter.
Ingredients:
  • 150g fresh ricotta
  • 40.00 ml finely grated parmesan
  • 3 tsp chopped fresh chives
  • 1 tsp chopped fresh thyme
  • 1/2 tsp finely grated lemon rind
  • 2 x 275g pkts baby roma truss tomatoes (see note)
Instructions:
  • Mix the ricotta, parmesan, chives, thyme, and lemon zest together in a bowl. Season with salt and pepper to taste.
  • Prepare the tomatoes by cutting them from the truss, keeping the tops intact. Slice off the top third of each tomato and set aside. Trim the base slightly to allow the tomatoes to sit flat. Use a teaspoon to scoop out and discard the seeds and flesh from the center of each tomato.
  • Spoon the ricotta mixture into the tomato shells and place the reserved tomato on top. Arrange on a platter for serving.

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