Ricotta and pine nut stuffed tomatoes
Ricotta and Pine Nut Stuffed Tomatoes feature creamy ricotta and nutty pine nuts combined with tangy parmesan and fresh basil, all packed into sweet cherry tomatoes. A hint of red hot chili peppers adds a spicy kick, making it a delightful appetizer or party snack.
Cook time 0 min
Prep time 15 min
Ingredients:
1.50 cups cherry tomatoes1/2 cup ricotta cheese
1/3 cup grated parmesan cheese
2 tbsp pine nuts
1 tbsp basil
2 red hot chili peppers
This delightful recipe for Ricotta and Pine Nut Stuffed Tomatoes is perfect for a light appetizer or a delicious party snack. The combination of creamy ricotta, nutty pine nuts, tangy parmesan, and fresh basil all nestled within sweet cherry tomatoes delivers a burst of flavor in every bite. Plus, the addition of red hot chili peppers gives it a spicy kick that is sure to impress.
Instructions:
Preheat your oven to 375°F (190°C).
- Wash and dry the cherry tomatoes.
- Slice off the tops of the tomatoes and carefully scoop out the seeds and pulp with a small spoon, creating hollow shells. (You can save the pulp for another use, like incorporating it into a sauce or salad.)
- In a mixing bowl, combine the ricotta cheese, grated parmesan cheese, and finely chopped basil.
- Lightly toast the pine nuts in a dry skillet over medium heat for a few minutes until golden brown, stirring frequently to avoid burning. Add the toasted pine nuts to the cheese mixture.
- Finely chop the red hot chili peppers and mix them into the cheese mixture. For a milder flavor, you can reduce the amount of chili pepper or remove the seeds before chopping.
- Spoon the ricotta mixture into the hollowed-out cherry tomatoes, filling them completely and slightly mounding the top.
- Arrange the stuffed tomatoes upright on a baking sheet or in a baking dish.
- Bake in the preheated oven for about 15-20 minutes, or until the tomatoes are tender and the filling is heated through.
- Remove the tomatoes from the oven and let them cool for a few minutes before serving.
- Garnish with additional basil if desired.
Ricotta and Pine Nut Stuffed Tomatoes are not only flavorful but also visually appealing, making them a great choice for entertaining guests or as a quick snack. With a combination of creamy, nutty, and spicy elements, this recipe is sure to be a hit. Enjoy these stuffed tomatoes warm or at room temperature for the best taste experience.
Ricotta and pine nut stuffed tomatoes FAQ:
Bake the stuffed tomatoes in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until the tomatoes are tender and the filling is heated through.
Store any leftover stuffed tomatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
You can substitute pine nuts with chopped walnuts or sunflower seeds for a different flavor and texture, keeping in mind that it may alter the taste slightly.
The tomatoes are done when they are tender to the touch and the filling is heated through. You may also see some slight browning on top of the filling.
Yes, you can prepare the tomatoes and filling ahead of time, then stuff the tomatoes and bake them just before serving for the best texture and flavor.
Cooking Tips:
- Choose ripe yet firm cherry tomatoes to ensure they hold their shape while being stuffed.
- For a smoother texture, consider using whole-milk ricotta cheese.
- Toasting the pine nuts before mixing them will enhance their flavor.
- If you prefer a milder taste, you can reduce the amount of red hot chili peppers or use a less spicy variety.
- Fresh basil can be substituted with other herbs like parsley or thyme depending on your preference.
Nutrition Facts
12 ServingsCalories 45kcal
Protein 2.42g
Carbohydrates 2.56g
Fiber 0.47g
Sugar 1.07g
Fat 3.16g
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