Roasted Tomato With Three Cheeses |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Medium-size tomatoes, stuffed with ricotta cheese and a sprinkle of herbs, topped with parmesan and provolone. Ingredients:
4 ripe tomatoes (adjust ingredients by number tomato) |
1/4 cup ricotta cheese |
2 tablespoons grated parmesan cheese |
4 slices provolone cheese (about 2 inches square) |
1 teaspoon dried oregano |
1/8-1/4 fluid ounce dry white wine (splash) |
Directions:
1. Pre-heat oven to 425 degrees.
2. Cut tops from tomatoes and remove seeds.
3. Stuff tomatoes with ricotta, sprinkled with oregano.
4. Sprinkle tomatoes with parmesan.
5. Top tomatoes with provolone.
6. Pour ounce or so dry white wine into 10-inch oven-proof baking and serving dish.
7. Arrange the tomatoes in dish and bake about 15-minutes or until cheese is melted and browned.
8. Serve Hot.
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