Cherry tomatoes stuffed with ricotta and basil
Fresh, colourful little bites with no cooking.
Open in the appPer serving
- Calories
- 101 kcal
- Protein
- 7 g
- Carbohydrates
- 7.1 g
- Fat
- 5.4 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Cherry tomatoes8
- Part-skim ricotta60 g
- Basilto taste
- Parmigiano Reggiano3 g
- Black pepperto taste
- Saltto taste
Contains: lactose,
In season: June – September
Method
- Wash and dry the cherry tomatoes and slice a lid off the stalk end; hollow them out with a teaspoon and turn them upside down on kitchen paper for 5 minutes to drain.
- Meanwhile grate the Parmigiano Reggiano; wash, dry and finely chop the basil.
- In a bowl beat the ricotta with the Parmesan, basil, salt and black pepper until smooth.
- Fill the tomatoes with the cream using a teaspoon, set the lids back on top and serve chilled.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.