8 cherry tomatoes, stems removed

Salt

2 1/2 dry-pack sun-dried tomato halves

3 T. part-skim ricotta cheese

1/4 T. grated Parmesan cheese

1/4 T. snipped fresh chives

1/2 clove garlic, minced

Pinch of ground black pepper

1/2 T. minced fresh basil

 

Cut a thin slice from the top of each cherry tomato. Carefully scoop out the seeds and flesh, leaving the shell intact. Lightly salt the insides of the tomatoes to draw out excess liquid. Invert on a rack to drain for 10 minutes. Rinse the tomatoes and set aside.  Meanwhile, place the sun-dried tomatoes in a small bowl. Cover with boiling water and set aside for 15 minutes, or until softened. Remove the tomatoes from the water. Finely chop the tomatoes and transfer to a medium bowl. Stir in the ricotta, Parmesan, chives, garlic, and pepper. Mix well.  Spoon the cheese mixture into a pastry bag fitted with a small star tip. Pipe the mixture into each cherry tomato. Sprinkle each with a small amount of the basil. Serve chilled or at room temperature.  The sun-dried tomato soaking liquid may be reserved to use in sauces, soups or other dishes where a rich tomato flavor is desired. Freeze the liquid in an airtight container until ready to use.

 

Herbed Ricotta Snow Peas : Replace the cherry tomatoes with 8 snow peas. Remove the strings and ends from the snow peas. In a medium saucepan, bring a small amount of water to a boil. Add the snow peas and cook for 2 minutes. Drain and rinse with cold water.

 

Yield: 2 servings

Calories: 86

Fat: 2.5g

Fiber: 2.1g