Ricotta-Stuffed Tomatoes

Circle B Kitchen

1 cup of ricotta cheese

4 medium beefsteak or roma tomatoes

2-3 tbsp asiago or parmesan cheese, grated

10-15 fresh basil leaves, chopped

1/2 tsp oregano

Sea salt and fresh cracked pepper

2 garlic cloves, minced (I used 1)

Italian style panko crumbs

Preheat the oven to 400 degrees.

Mix the ricotta cheese, asiago cheese, fresh chopped basil, minced garlic, oregano, sea salt and pepper.

Spoon ricotta mixture into your tomato halves. Pour your panko crumbs in a small bowl, dip the ricotta filled tomatoes in the panko crumbs then place on a tin foil lined baking sheet that has been coated with olive oil cooking spray. Spray the tops of each tomato with olive oil cooking spray or drizzle with olive oil.

Bake in the oven for 25-30 minutes. Let rest a few minutes before serving. Enjoy!

(If using small or cherry tomatoes for appetizers, do not bake them…just broil them until they’re browned on top.)