Anti Inflammatory Stuffed Cherry Tomatoes with Whipped Ricotta

Total time40 min

Prep time25 min

Cook time0 min

Anti Inflammatory Stuffed Cherry Tomatoes with Whipped Ricotta

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the tomatoes

1 lb cherry tomatoes (about 24–28)
Sunset Flavor Bombs Cherry Tomatoes
Simple Truth Organic Cherry Tomatoes On The Vine
O Organics Organic Medley Cherry Tomato - Each
The 99 Fresh Cherry Tomatoes Medley
Cherry On The Vine Cherry Tomato
See all

For the whipped ricotta

1 cup whole-milk ricotta
2 oz cream cheese, softened
2 tbsp extra-virgin olive oil, plus more for drizzling
1 tsp lemon zest
1 tsp fresh lemon juice
1 small garlic clove, finely grated
2 tbsp fresh basil, finely chopped, plus small leaves for garnish
¼ tsp salt, plus more to taste
¼ tsp black pepper

For serving

flaky sea salt, for finishing (optional)

Instructions

1
Drain the ricotta: spoon it into a fine-mesh strainer set over a bowl and let it drain for 15 minutes. This removes excess moisture so the filling holds its shape in the tomatoes.
2
While the ricotta drains, prepare the tomatoes. Slice a thin cap off the stem end of each cherry tomato. Use a small spoon or the tip of a paring knife to scoop out the seeds and pulp, leaving a clean shell. Set the tomatoes cut-side down on a paper towel-lined plate to drain for 5 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!