Tomatoes with ricotta
4 servings
45 minutes
Tomatoes with ricotta are an elegant dish of Italian cuisine that embodies simplicity and exquisite taste. Inspired by Mediterranean traditions, it combines the juiciness of tomatoes with the tenderness of ricotta, complemented by savory ham and the aroma of thyme. Baked until soft, the tomatoes soak up a rich bouquet of spices and herbs, creating a harmony of textures and flavors. This dish is perfect for a light dinner or as an appetizer on a festive table. Its presentation delights the eye, while its taste warms the soul, leaving a pleasant feeling of warmth and coziness in every bite.
1
Cut the tomatoes in half, carefully scoop out the pulp with a spoon, and chop it.
- Beefsteak tomatoes: 4 pieces
2
Slice the ham into small pieces, cut the leek into thin rings, and chop the garlic.
- Ham: 200 g
- Leek: 50 g
- Garlic: 2 cloves
3
Mix the tomato flesh with ricotta, add ham, onion, garlic, and 3 tablespoons of breadcrumbs. Season with salt and pepper, and mix.
- Ricotta cheese: 500 g
- Ham: 200 g
- Leek: 50 g
- Garlic: 2 cloves
- Fine breadcrumbs: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Stuff the tomato halves with the resulting minced meat, sprinkle with the remaining breadcrumbs, thyme leaves, drizzle with oil, and place in a preheated oven at 190 degrees for 25-30 minutes.
- Beefsteak tomatoes: 4 pieces
- Fine breadcrumbs: 4 tablespoons
- Fresh thyme: 2 stems
- Olive oil: 4 tablespoons
