Ricotta-stuffed truss tomatoes

Herbed ricotta with hints of zesty lemon makes a flavourful stuffing for ripe tomatoes in this starter.

Combine the ricotta, parmesan, chive, thyme and lemon rind in a bowl. Season with salt and pepper.
Cut tomatoes from the truss, keeping the tops intact. Cut one-third off the top of each tomato and reserve. Slightly trim the base of each tomato so they sit flat. Use a teaspoon to scoop out the seeds and flesh from the centre of each tomato and discard.
Divide ricotta mixture among tomato shells. Top with reserved tomato. Transfer to a platter

Source

150g fresh ricotta

2 tbsp finely grated parmesan

3 tsp chopped fresh chives

1 tsp chopped fresh thyme

1/2 tsp finely grated lemon rind

2 x 275g pkts baby roma truss tomatoes

Mixing Bowl Set

Check price

Hurry up

Check price

Hurry up

Check price

Hurry up