Herbed Ricotta Cherry Tomatoes (Phase 1)

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Registered: 04-01-2004
Herbed Ricotta Cherry Tomatoes (Phase 1)
Wed, 09-10-2008 - 11:26am

Herbed Ricotta Cherry Tomatoes (Phase 1)

Makes 2 servings (4 tomatoes each)

Ingredients
8 cherry tomatoes, stems removed
Salt
2 1/2 dry-pack sun-dried tomato halves
3 tbsp. part-skim ricotta cheese
1/4 tablespoon grated Parmesan cheese
1/4 tablespoon snipped fresh chives
1/2 clove garlic, minced
Pinch of ground black pepper
1/2 tablespoon minced fresh basil

Instructions
Cut a thin slice from the top of each cherry tomato. Carefully scoop out the seeds and flesh, leaving the shell intact. Lightly salt the insides of the tomatoes to draw out excess liquid. Invert on a rack to drain for 10 minutes. Rinse the tomatoes and set aside.


Meanwhile, place the sun-dried tomatoes in a small bowl. Cover with boiling water and set aside for 15 minutes, or until softened. Remove the tomatoes from the water. Finely chop the tomatoes and transfer to a medium bowl. Stir in the ricotta, Parmesan, chives, garlic, and pepper. Mix well.


Spoon the cheese mixture into a pastry bag fitted with a small star tip. Pipe the mixture into each cherry tomato. Sprinkle each with a small amount of the basil. Serve chilled or at room temperature.


VARIATION: Herbed Ricotta Snow Peas
Replace the cherry tomatoes with 8 snow peas. Remove the strings and ends from the snow peas. In a medium saucepan, bring a small amount of water to a boil. Add the snow peas and cook for 2 minutes. Drain and rinse with cold water.


Reprinted with permission from Prevention's The Healthy Cook by David Joachim. 1997 Rodale Inc.


Nutritional information
86 calories
2.5 g fat (0 g sat. fat)
8 mg cholesterol
13.1 g carbohydrate
5.1 g protein
2.1 g fiber
65 mg sodium

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