Yeah, me too.
That's why I wanted to rush this amazing recipe to you!
This way, you'll have it all ready when your first red tomato is on the vine and your crop of basil is lush and bountiful......
Anticipation is half the fun.
It tastes all the more wonderful with a crisp and lively Pinot Grigio!
You can take my word on that.....
And, this recipe is so fantastic (and Lapband friendly!) that you might even want to race out to the grocery store before dinner tonight to buy the ingredients!
(that's what I did the other day..... but I can't wait to make them with fresh-from-my-garden tomatoes and basil)
And, I'm having leftovers tonight!
Baked Ricotta Stuffed Tomatoes:
I adapted this from The Proud Italian Cook's recipe posting....
(can you tell that I just love her blog and her recipes?)
- 6 tomatoes, cut in half (I used roma tomatoes)
- 2 cups of ricotta cheese
- big handful romano & parmesean cheese mixture
- 10-15 fresh basil leaves, julienned then chopped to smithereens
- 1 tsp oregano
- Sea salt and fresh cracked pepper
- 2 garlic cloves, minced
- Italian style panko crumbs
Mix the ricotta cheese, romano & parm cheeses, fresh chopped basil, minced garlic, oregano, sea salt and pepper to taste. Mix filling and taste it---add more seasoning if you think it's needed. I added more cheese and black pepper! Spoon your tomato halves with the ricotta mixture. Pour your panko crumbs in a small bowl, dip the ricotta filled tomatoes in the panko crumbs then place on a tin foil lined baking sheet that has been coated with olive oil. Drizzle the tops of each tomato with olive oil.
Bake on 400 for about 25 minutes. Let sit for about 10 minutes before serving.
Oh, and by the way....I paired this recipe with some darling bay scallops quickly simmered in butter and garlic, then topped them with a dusting of parmesean cheese and chopped fresh parsley before putting them under the broiler for a few seconds.....
I added a splash of my Pinot Grigio during the broiler phase..... but just a splash