Nickel Allergy Friendly 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
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
- 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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