Feta and ricotta stuffed tomatoes in the Island sun!
Feta and Ricotta stuffed tomatoes
Back to cooking! If you enjoy your cheeses, especially the feta and ricotta variety do not miss this opportunity to make Feta and ricotta stuffed tomatoes. Soft baked tomato on the outside, with a cheesy concoction on the inside! Definitely gourmet as opposed to everyday baked/fried tomatoes! So go for a change, and make feta and ricotta stuffed tomatoes, and pretend you’re on that island if you aren’t already!
Feta and ricotta stuffed tomatoes
Ingredients: 6 large tomatoes, 150g feta cheese crumbled, 150g ricotta cheese, 60g roasted pine nuts chopped, 10 black olives pitted and chopped, 3 tbsp wholemeal breadcrumbs, freshly ground black pepper, 6 olive to garnish.
Steps: Preheat the oven to 180 degrees Celsius. Cut a lid off the top of each tomato and set aside. Carefully scoop out the centre of each tomato into a large bowl. Combine half the tomato mixture with the feta, ricotta, chopped pine nut, olives breadcrumbs and pepper. Beat the mixture together and spoon back into the tomatoes, piling the tops high. Replace the lid and place into a baking dish lined with baking paper. Bake for 20-25 minutes. Garnish with an olive and serve!
Makes 6
Tip! Both Ricotta and Feta should be stored in a refrigerator. Feta should be stored fully immersed in a plastic-wrap covered bowl. While Ricotta should be stored in an airtight container or the original tub of purchase. Also, for Ricotta drain off any whey to prevent souring the cheese.
