Fish Free Stuffed Cherry Tomatoes with Whipped Ricotta
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Learn more →Ingredients
6 servings
For the tomatoes
- 1 lb cherry tomatoes (about 24–28)
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.
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