Stuffed tomato with ricotta mozzarella

Name: Stuffed tomato with ricotta mozzarella
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 8 Meat tomatoes (approx. 300 g each); 2 (125 g each) balls of mozzarella cheese; 6 discs Ciabatta bread; 6 Stem(s) Basil; 20 g Pine nuts; 2 TABLESPOONS Oil; 500 g Ricotta cheese; 250 g Low-fat curd; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

8 Meat tomatoes (approx. 300 g each)
2 (125 g each) balls of mozzarella cheese
6 discs Ciabatta bread
6 Stem(s) Basil
20 g Pine nuts
2 TABLESPOONS Oil
500 g Ricotta cheese
250 g Low-fat curd
7-10 Tbsp Salt
7-10 Tbsp black pepper
baking paper

Directions

1
Wash the tomatoes, dab dry and cut off the lids on the stem side. Hollow out the tomatoes. Cut the flesh into small cubes. Cut mozzarella and ciabatta into small cubes as well.
2
Wash the basil, dab dry, chop finely and put something aside for garnishing. Roast the pine nuts in a pan without fat, remove. Add oil and roast ciabatta in it until golden brown. Mix ricotta and quark.
3
Stir in the tomato interior, mozzarella, croutons and basil and season with salt and pepper. Coarsely chop the pine nuts. Fill the tomatoes with the ricotta cream and place on a baking tray lined with baking paper.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-15 minutes, remove. Garnish with basil and sprinkle with pine nuts.