Stuffed Tomatoes with Ricotta and Herbs

Name: Stuffed Tomatoes with Ricotta and Herbs
Prep time: 35 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 kilo requesón; 1/4 cups fresh cilantro; 1/4 cups spearmint, or finely chopped mint; 1/4 cups rosemary; 1/2 cups turkey deli ham, in cubes; 1/4 cups extra virgin olive oil; 1 pinch salt; 1 pinch black peppercorn, ground; 4 tomatoes, or globe tomato

Mariana Sarahi Frias Lomeli

It is a light, healthy, and delicious recipe; stuffed tomatoes with ricotta and herbs are the option for when one is on a diet. You can substitute the ricotta with panela cheese.

Reviewed by Editorial Team of Kiwilimón

Published: 28-04-2011

Preparation

35 mins

Low

Finely chop the herbs. Put the chopped herbs in a bowl. Add the turkey ham to the herb mix. Add a little olive oil. To the mixture, add the ricotta, combining all the ingredients after seasoning with salt and pepper to taste. The tomatoes should have the navel sliced off so that it serves as a cap. Using a spoon, remove the seeds and leave them upside down to ensure the tomato is free of liquid. Fill the hollow with our preparation and place the cap on top.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

At the moment, this recipe does not have nutritional information.

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Presentation

On a plate, place the tomato and fill it with the idea that the preparation is visible above the edge. Place the tomato cap on top. Decorate around with drops of extra virgin olive oil and balsamic vinegar.