directions
-
1
Wash the tomatoes and slice the top off of each stem end
-
2
Empty out the seeds and drain upside down on paper towel. Combine the cream cheese, ricotta, pesto, scal- lions, and lemon juice
-
3
Season to taste with salt and cayenne
-
4
Spoon filling into the tomato shells and chill
-
5
Arrange on a platter and garnish with sprigs of opal basil leaves
-
6
Serves 8 to 10.
Purple Stuffed Tomatoes
ingredients
- 30 to 40 ripe cherry tomatoes
- 1/4 cup cream cheese, at room temperature
- 1/4 cup ricotta cheese
- 1/4 cup Purple Basil Pesto (page 19)
- 1 tablespoon minced scallions
- 1 teaspoon lemon juice
- salt and cayenne pepper to taste
- opal basil for garnish