What do you need: a delicious appetizer, a side dish, a main course? These baked tomatoes can easily fill the bill for any of the three!
|On the left no Parmigiano-Reggiano yet/and with it on the right~ ready for the oven|
Baked Tomatoes with Ricotta
6 tablespoons ricotta cheese
½ cup chopped fresh spinach
2 garlic cloves, minced
¼ teaspoon dried thyme
¼ teaspoon seasoned pepper
2 tablespoons grated Parmigiano-Reggiano cheese
Preheat oven to 400 degrees.
Cut tomatoes in half crosswise.
Combine ricotta cheese, spinach, garlic, thyme and pepper.
Top each tomato half with about 2 tablespoons of the ricotta mixture.
Sprinkle Parmigiano-Reggiano cheese over top.
Bake 15-20 minutes or until cheese turns golden.
These cheesy tomatoes are GREAT!!!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes.