Lemon, Basil and Cheese Stuffed Baked Tomatoes
Source: Paramount Citrus
Ingredients
Zest from 1 Paramount Citrus lemon
Juice from 1 Paramount Citrus lemon
6 plum tomatoes, halved
4 ounces Ricotta cheese
¼ cup mozzarella cheese, grated
2 tablespoons fresh basil, chopped
Salt and pepper to taste
1/3 cup fresh bread crumbs
TOPPING
¼ cup parmesan cheese, grated
¼ cup breadcrumbs
Directions
• Zest a lemon using a zester or a fine grater; set aside.
• Juice a lemon with a citrus reamer or juicer; set aside.
• Take out the pulp from the tomato halves and empty the tomato cups.
• Cut a small piece from the bottom of the halves, so they can stand on a dish.
• In a medium bowl, combine all remaining ingredients.
• Fill tomato cups with the mixture.
• Place the tomatoes on a lightly greased oven dish.
• Lightly top with parmesan cheese and breadcrumbs.
• Bake at 375°F for about 20 minutes and serve warm.
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