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Preparation Time:
12 min
Difficulty:
Easy
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Ingredients
FOR 4 PEOPLE:
8 round tomatoes -
280 g dry ricotta cheese -
20 g grated Parmesan cheese -
1 lemon -
1 jar of D'Amico Basil Pesto -
extra virgin olive oil to taste -
fresh basil -
salt and pepper to taste
Instructions
Wash the tomatoes and cut off the top. Using a teaspoon, scoop out the inside of the tomatoes, then turn them upside down on a cloth for a few minutes to allow excess water to drain out.
Pour the ricotta into a bowl, add the Parmesan cheese, salt, pepper, grated lemon zest, and a few tablespoons of basil pesto. Mix everything together until smooth and use to stuff the tomatoes.
Place them on a plate with salad or arugula. Garnish the ricotta with slightly diluted pesto and a sprig of fresh basil.
