CHEESE-STUFFED TOMATOES
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
2 tbs each nuts, chopped marinated artichoke hearts, chopped pepperoncini and minced basil
24 cherry tomatoes
1 cup part skim ricotta cheese
1 tbs Italian seasoning
1/4 cup grated Parmesan cheese
Salt and Pepper
Place nuts in a skillet. Toast until light golden. Chop nuts. Cut top third off tomatoes. Hollow out insides. Place tomatoes, cut side down, on a plate lined with paper towels. *MIX ricotta, seasoning, Parmesan, artichokes, pepperoncini, basil and nuts. Season with salt and pepper. Chill 10 min. Spoon filling into a ziplock bag. Snip off a corner, pipe filling into tomatoes. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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