Baby Roma Tomatoes with Herb Ricotta

These easy to make and beautiful gems combine fresh flavors to make a classic hor d’oeuvre or plated starter. Ripe Roma tomatoes, fresh herbs and a simple, homemade ricotta cheese recipe makes for a flavor explosion that sings of Summer patios, crisp white wines and the company of family and friends. This recipe is very easy to multiply to fit your needs and the ricotta filling can be used on crustini and in pasta dishes as well.

Ingredients:

1.5 cps Homemade Ricotta

2 cloves of Garlic, grated

Zest of 1/2 Lemon

3 Tbs of fresh herbs (rosemary, dill, basil, lavender buds)

2 Tbs Fresh Chives, small slice

1.5 tsp Kosher Salt

1/2 tsp Black Pepper

1lb Baby Roma Tomatoes

Fresh Herbs for garnish

Method:

1. Combine all filing ingredients and reserve in fridge.
2. Gently wash and dry tomatoes.
3. Using a very sharp knife, cut a small sliver off of each tomato end then cut tomatoes in half on the bias. Cutting just the slightest bit of each end off will allow halves to sit upright.
4. Gently cut out the seeds and insides of each half and discard.
5. Pat halves with dry paper towel to absorb excess moisture.
6. Fill a piping bag (or zip lock bag with it’s end cut) with the cheese mixture and fill each tomato half.
7. Garnish and chill until service.
8. Cam be made 2-3 hours in advance.

Options:

• Use different varieties of a single herb: 5 basil ricotta, pineapple and varigated sage, lemon thyme and orange thyme are just a few ideas.
• Add chopped olives and anchovies.
• Add chilled, minced, grilled chicken for an ultra rich chicken salad.
• Broil tomatoes before adding garnish and serve hot…. really, the sky is the limit.