- Calories 76
- Fat 4g
- Satfat 2g
- Protein 4g
- Carbohydrate 5g
- Fiber 1g
- Cholesterol 10mg
- Sodium 298mg
Italian Stuffed Cherry Tomatoes
Photo: Kate Mathis; Food Styling: Suzette Kaminski; Prop Styling: Shana Faust
How to Make It
Step 1
Place nuts in a skillet over medium-low heat and toast, stirring, until light golden, 5 minutes. Remove from skillet; chop.
Step 2
Using a serrated knife, cut tomatoes in half. Hollow out insides with a spoon. Place tomatoes, cut sides down, on a plate lined with paper towels.
Step 3
In a bowl, mix ricotta, seasoning, Parmesan, artichokes, pepperoncini, basil and nuts. Season with salt and pepper. Cover and chill for 10 minutes.
Step 4
To stuff tomatoes, spoon filling into a ziplock bag. Snip off a corner and pipe filling into tomatoes.
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