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Ingredients

Directions

  • Heat oven to 400 degrees F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray.

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  • Trim thin slice from bottoms of tomatoes so they sit level. Slice each tomato horizontally into 4 equal slices. Drain slices on paper towels.

  • Combine in food processor or blender: ricotta cheese, basil leaves, mozzarella, Parmesan, egg yolk, bread crumbs, flour, salt and pepper. Process until smooth.

  • Spread 2 teaspoons cheese mixture on each tomato slice, except the top slice of each tomato. Stack the cheese-covered layers for each tomato, topping each with the plain tomato slice. Insert 2 toothpicks vertically into the top of each tomato to secure the layers together and prevent them from slipping during baking. Transfer to prepared baking pan.

  • Bake in 400 degree F oven for 15 minutes or until the skin just begins to wrinkle on the tops of the tomatoes.

Basil Oil:

  • Meanwhile, puree together the olive oil, fresh basil leaves, lemon juice and salt in a small food processor or blender. Let stand for 5 minutes. Strain and discard solids. Drizzle the basil-flavored oil over 6 small salad plates.

  • Let the tomatoes cool slightly. Place 2 tomatoes on each plate. Remove toothpicks and serve. Makes 6 servings.

Nutrition Facts

285 calories; 20 g total fat; 7 g saturated fat; 68 mg cholesterol; 512 mg sodium. 18 g carbohydrates; 4 g fiber; 12 g protein;

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