After eating caprese nonstop for the past few weeks I was in need of a change. Tomatoes and basil are still so fresh and ripe so my friend and I thought of a different way to enjoy them — Basil and Ricotta Stuffed Tomatoes. That day we picked up fresh ricotta cheese from Chelsea Market in NYC so these tasted extra good. The full step by step instructions are posted on Chow Down.
These are great for a party appetizer, you can put them on toasted bread slices for a different take on bruschetta, or you can eat them as a side dish…to something like chicken cutlets maybe? The options are endless! After we made these I realized The Pioneer Woman has a very similar recipe on her site. She breaded the tops of the stuffed tomatoes before baking them…genius. That is why she’s awesome.
The ricotta dries out a little in the oven, so it ends up being like a spongey, cakey texture that is seriously eye-roll inducing.