Stuffed Cherry Tomatoes
1/2 c part-skim ricotta cheese - 2 tb Parmesan cheese
- 1 1/2 tb scallions; very thinly sliced
- 20 cherry tomatoes
- fresh parsley sprigs or red leaf lettuce for garnish
- In small bowl, combine ricotta cheese, Parmesan cheese, and
- scallions. Cover and chill.
Prepare tomato cups by removing stems and sliced off a quarter of the bottom of each tomato; they sit ore securely on stem end. With the tip of a knife, scoop out the pulp and gently squeeze out the seeds and juice. Discard sliced-off caps, seeds, and juice.
Using a teaspoon, stuff each tomato with some of the cheese mixture. Sprinkle the green pieces of scallion on top of each cup for garnish.
Chill as flavors blend for at least 30 minutes. Serve on a bed of parsley or red leaf lettuce.
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