Ahhh tomato season. A little bit of heaven. I went to the outdoor market up the road yesterday, and came home with a bushel of small tomatoes. Ever the kitchen wizard, I decided that I would make something a bit elevated for dinner. Cheese stuffed tomatoes. This is sort of my take on a caprese style dish. Sometimes the simplest ideas can be oh so delicious.
1 dozen very small or cherry tomatoes
1/2 Tsp chopped garlic
A few basil leaves, chopped finely
1/2 cup ricotta cheese
1 Tbl balsamic vinegar
1 Tbl lemon juice
Salt and pepper
Preheat the oven to 400′ degrees.
Cut the tops off the tomatoes and scoop out the insides into a bowl. Add all the ingredients into that same bowl and mix well.
In a small pan, add some olive oil and spread to coat the bottom. Using a spoon, stuff cheese mixture…
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