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