Italian Stuffed Cherry Tomatoes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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 |
Directions:
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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