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| Tomato stuffed with Feta and Ricotta |
Holiday! Everyone wants to bask on a tropical island in the middle of the South Pacific and some are lucky enough to be able to do so! But don't make that wish too soon, because too much sun and not enough sun cream, and you know what you'll look like. That's right red tomatoes! And while you're enjoying the luxurious atmosphere of 5-star paradise with its 10 dishes, the weight gain may unavoidably result in, dare I say, you look like a stuffed tomato! But never fear, there's always a gym around the corner and of course the beach for running (or napping) and the ocean for swimming and snorkeling. But it seems I have strayed.
Back to cooking! If you love your cheese, especially the feta and ricotta varieties, don't miss this opportunity to make Feta and ricotta stuffed tomatoes. Soft roasted tomatoes on the outside, with a concoction of cheese on the inside! Definitely gourmet as opposed to daily roasted or fried tomatoes! So go for a change, and make feta and ricotta stuffed tomatoes, and pretend you're on the island if you haven't already!
Tomato stuffed with feta and ricotta
Ingredients:
6 large tomatoes
150 grams crushed feta cheese
150 grams ricotta cheese
60 grams chopped toasted pine nuts
10 pitted and chopped black olives
3 tablespoon whole wheat breadcrumbs
freshly ground black pepper
6 olives for garnish
Method & Steps:
Steps 1.
Preheat the oven to 180 degrees Celsius.
Steps 2.
Cut off the top cap of each tomato and set aside.
Steps 3.
Carefully remove the center of each tomato into a large bowl.
Steps 4.
Combine half of the tomato mixture with the feta, ricotta, chopped pine nuts, olive breadcrumbs and peppercorns.
Steps 5.
Whisk the mixture together and put it back in the tomatoes, stacking the tops up high.
Steps 6.
Put the lid back on and place it in a baking sheet lined with parchment paper.
Steps 7.
Bake for 20-25 minutes. Garnish with olives and serve!
Note:
Tips! Both Ricotta and Feta should be refrigerated. Feta should be stored completely submerged in a bowl covered with plastic wrap. Meanwhile, Ricotta should be stored in an airtight container or tub of the original purchase. Also, for Ricotta, drain the whey to prevent the cheese from becoming sour.
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