Ricotta stuffed tomatoes

Ingredients:

50g Ricotta

8pcs Tomatoes

1 bunch(es) of fresh herbs

Olive oil

Salt

Pepper

Progression of the recipe:

1. Start by getting a salad bowl. Pour in your 250 grams of Ricotta Galbani, a tablespoon of olive oil, salt, and a little pepper to your liking.

2. Finely chop your bouquet of fine herbs then add them to your previous preparation.

3.Mix everything with a wooden spoon to bind all the ingredients together and distribute the herbs throughout your preparation.

4. Now take your tomatoes, clean them carefully by passing them under clear water, taking care not to crush them, and then drain them. Then cut them into three equal parts, horizontally.

5. Stuff the tomato slices with your Ricotta Galbani base mixture initially prepared then reconstitute the tomatoes before serving them.

Variants

- Stuffed tomatoes baked in the oven are a perfect main dish. Our recipe for tomatoes stuffed with Ricotta Galbani can be served as an appetizer to whet the appetite of all your guests before serving your main course.

- You can add various ingredients to your stuffing to modify or slightly enhance the taste. Don't hesitate to try the experiment with a few chopped basil leaves, a clove of garlic a little chopped parsley, a few onion rings small pieces of shallots...

- You can of course choose to cook these tomatoes in the oven to make a delicious stuffed tomato gratin. This dish goes perfectly with a little rice, for example. You can also incorporate meat into the stuffing of your preparation such as ham, beef, veal, and why not a few slices of sausage!