- 2 tablespoons pine nuts
- 24 cherry tomatoes
- 1 cup part-skim ricotta
- 1 tablespoon Italian seasoning
- 1/4 cup grated Parmesan
- 2 tablespoons finely chopped marinated artichoke hearts
- 2 tablespoons finely chopped pepperoncini
- 2 tablespoons finely chopped fresh basil
- Salt and pepper
- calories 76
- fat 4 g
- satfat 2 g
- protein 4 g
- carbohydrate 5 g
- fiber 1 g
- cholesterol 10 mg
- sodium 298 mg
How to Make It
Place nuts in a skillet over medium-low heat and toast, stirring, until light golden, 5 minutes. Remove from skillet; chop.
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.
In a bowl, mix ricotta, seasoning, Parmesan, artichokes, pepperoncini, basil and nuts. Season with salt and pepper. Cover and chill for 10 minutes.
To stuff tomatoes, spoon filling into a ziplock bag. Snip off a corner and pipe filling into tomatoes.