Ricotta and pine nut stuffed tomatoes
Delight your taste buds with these Ricotta and Pine Nut Stuffed Tomatoes! Made with fresh cherry tomatoes, creamy ricotta, savory parmesan, crunchy pine nuts, fragrant basil, and a hint of heat from red hot chili peppers. Perfect as an appetizer or snack!
- 12 Mar 2025
- Cook time 0 min
- Prep time 15 min
- 12 Servings
- 6 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 44 grams |
| Energy | |
| Calories 45kcal | 2% |
| Protein | |
| Protein 2.42g | 2% |
| Carbohydrates | |
| Carbohydrates 2.56g | 1% |
| Fiber 0.47g | 1% |
| Sugar 1.07g | 1% |
| Fat | |
| Fat 3.16g | 4% |
| Saturated 0.94g | 3% |
| Cholesterol 4.88mg | - |
| Vitamins | |
| Vitamin A 30ug | 3% |
| Choline 6mg | 1% |
| Vitamin B1 0.02mg | 2% |
| Vitamin B2 0.04mg | 3% |
| Vitamin B3 0.34mg | 2% |
| Vitamin B6 0.06mg | 3% |
| Vitamin B9 7ug | 2% |
| Vitamin B12 0.06ug | 2% |
| Vitamin C 13mg | 14% |
| Vitamin E 0.42mg | 3% |
| Vitamin K 6ug | 5% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.06mg | 7% |
| Iron, Fe 0.33mg | 3% |
| Magnesium, Mg 13mg | 3% |
| Phosphorus, P 55mg | 4% |
| Potassium, K 110mg | 3% |
| Selenium, Se 2.42ug | 4% |
| Sodium, Na 50mg | 3% |
| Zinc, Zn 0.44mg | 4% |
| Water | |
| Water 36g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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