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
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set