How to Make Ricotta Stuffed Cherry Tomatoes

This is a very nutritious and low sodium appetizer for any party. Using spices and herbs, such as basil and garlic, enhances the tastes of any food. Here is how to make ricotta stuffed cherry tomatoes.

Makes 1 1/2 dozen tomatoes

Ingredients

  • 18 cherry tomatoes
  • 1 clove garlic, crushed
  • 1/2 cup light ricotta cheese
  • 2 tablespoons chopped fresh basil
  • 1/4 teaspoon freshly ground black pepper

Steps

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    Prepare the cherry tomatoes. Rinse and cut the tomato tops. Using a sharp knife in a swift motion creates a sharper cut.
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    Use a small melon baller or a round 1/2 teaspoon measuring spoon to de-seed the tomatoes.
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    Mix the garlic, cheese, basil, and pepper thoroughly in a small bowl.
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    Add the mixture into a small plastic zip bag.
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    Cut off a small piece of one of the bottom corners of the bag.
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    Carefully add the cheese mixture into each tomato.
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    Line the tomatoes on an ungreased baking sheet. Place in the refrigerator for at least 30 minutes.
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    Finished.

Things You'll Need

  • Sharp knife
  • Ungreased baking sheet
  • Small round 1/2 teaspoon measuring spoon or melon baller
  • Plastic zip bag
  • Cutting board
  • Small bowl

Sources and Citations

  • James, Shelly Vaughan and Heidi McIndoo. "Ricotta-Stuffed Cherry Tomatoes." Recipe. The Complete Idiot's Guide to Low Sodium Meals. New York: Penguin Group, 2006. 28.

Article Info

Categories: Party Snacks