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Add a photoServings: 8
Ingredients
- 3 Tbsp. extra virgin olive oil
- 2 lb cherry tomatoes (preferably a mix of red and yellow)
- 1/4 c. fine dry bread crumbs
- 1 x garlic clove chopped
- 1/2 c. minced fresh basil
- 3/4 tsp salt
- 1 Tbsp. freshly-grnd black pepper
- 1 c. ricotta cheese
- 2 x Large eggs
- 2 Tbsp. all-purpose flour
- 1/4 c. heavy cream
Directions
- Preheat the oven to 425 degrees.
- Choose a shallow baking dish which is just large sufficient to hold the tomatoes snugly packed in a single layer. Using 2 Tbsp. of the extra virgin olive oil, grease the bottom and sides of the dish. Add in the tomatoes, rolling them around to coat them with the oil.
- In a small bowl, combine the bread crumbs, garlic, 5 Tbsp. of the basil, 1/4 tsp. of the salt, and the pepper. Sprinkle half of the mix over the oiled tomatoes.
- In a mixing bowl, combine the ricotta, the remaining 3 Tbsp. basil and 1/2 tsp. salt, the Large eggs, flour, and cream. Stir till well blended and creamy. Pour this mix over the crumb-topped tomatoes. Sprinkle with the remaining bread crumb mix and drizzle with the remaining 1 Tbsp. extra virgin olive oil.
- Place in the oven and bake till the cheese is slightly browned and the tomatoes have not yet burst, about 15 min. Serve warm or possibly at room temperature, spooned onto individual plates.
- This recipe yields 6 to 8 servings.
- Comments: The tomatoes, bound together and scantily covered with the custardy ricotta mix, come out of the oven piping warm, their plump rounds still intact and waiting for the fork.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 8 servings | |
| Calories 163 | |
| Calories from Fat 100 | 61% |
| Total Fat 11.3g | 14% |
| Saturated Fat 4.05g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 299mg | 12% |
| Potassium 312mg | 9% |
| Total Carbs 9.56g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.12g | 2% |
| Protein 6.72g | 11% |
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