Description
Stuffed Tomato Bites are a delicious and light appetizer or side dish featuring small tomatoes filled with a creamy ricotta and spinach mixture, seasoned with garlic and herbs, baked to perfection, then topped with melted provolone cheese. This easy-to-make recipe is perfect for a healthy snack or a flavorful addition to any meal.
Ingredients
Scale
Produce
- 5 small tomatoes
- 1 cup spinach, chopped
- 2 cloves garlic, minced
- 1 tablespoon parsley, minced
Dairy & Eggs
- 1/2 cup ricotta cheese
- 1 egg
- 2 pieces provolone cheese
Spices & Oils
- 1/2 teaspoon onion powder
- Pinch of salt & pepper
- Olive oil for drizzling
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 425 degrees Fahrenheit. Drizzle olive oil into the bottom of a casserole dish to prevent sticking and add flavor.
- Core Tomatoes: Use a melon baller or a sharp knife inserted at an angle to go around the top of each tomato. Carefully scoop out the core and seeds with a spoon to create a hollow space for the filling.
- Prepare Filling: In a small bowl, beat the egg thoroughly. Stir in the ricotta cheese until well combined. Add chopped spinach, minced garlic, onion powder, minced parsley, and a pinch of salt and pepper. Mix all ingredients well to form the filling.
- Stuff Tomatoes: Fill each hollowed tomato with the prepared ricotta mixture. Drizzle the tops with olive oil and sprinkle another pinch of salt and pepper over them for enhanced flavor.
- Roast Tomatoes: Place the stuffed tomatoes in the prepared casserole dish and roast in the preheated oven for 15-20 minutes, or until the tomatoes are softened and the filling is set.
- Top with Cheese: Turn off the oven after roasting. Top each tomato with pieces of provolone cheese and return the dish to the oven. The residual heat will melt the cheese without needing to turn the oven back on.
- Serve: Once the cheese is melted, remove the tomatoes from the oven and serve warm as a light lunch, appetizer, or side dish.
Notes
- Use small but firm tomatoes like cherry or plum tomatoes for best results.
- Spinach can be substituted with other leafy greens such as kale or arugula if desired.
- Ensure the filling is well mixed for even flavor distribution.
- Watch the tomatoes closely during roasting to prevent overcooking and mushiness.
- This recipe can be made ahead; prepare stuffed tomatoes and refrigerate, then roast and melt cheese just before serving.
