Ricotta Cheese Stuffed Cherry Tomatoes


  1. Warm one teaspoon of regular olive oil in sauté pan with shallots over medium heat and cook for 1-2 minutes. Cool and reserve.
  2. After carefully removing the tops from the cherry tomatoes remove the seeds and a portion of the meat.
  3. In a chilled stainless-steel bowl add ricotta cheese, pistachio, salt, pepper, cooked shallots, basil, oregano, and rice wine vinegar. Fold gently to incorporate.
  4. Now fold in the unfiltered extra virgin olive oil into the ricotta mixture.
  5. Chill for 30-45 minutes. Then transfer mixture to a pipping bag with a round decorating tip.
  6. Pipe the ricotta mixture into the cherry tomatoes then refrigerate until service.


  • 12 ea Peak Fresh Produce® Tomato(es), Cherry, top removed and reserved for plating
  • 1 cup Roma ricotta cheese
  • 1/4 tsp Peak Fresh Produce® Basil, minced
  • 1/4 tsp Peak Fresh Produce® Oregano, minced
  • 1/8 tsp salt, sea
  • 2 tbsp pistachios, chopped
  • 2 tbsp Peak Fresh Produce® Shallot(s), minced
  • 1 tsp Roma® Oil, Olive
  • 1/2 tsp rice wine vinegar
  • 1 tsp Piancone Epicureo® unfiltered extra virgin olive oil
  • 1/8 tsp Magellan® Black Pepper, ground