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Recipes

Ricotta-Stuffed Tomatoes

Ingredients

  • Several dead-ripe tomatoes
  • Maplebrook Ricotta Cheese
  • Sarah’s Mediterranean Sea Salt
  • One small bunching onion (Scallions would work, too)
  • Fresh thyme

Instructions

  1. Cut the tops out of the tomatoes.
  2. Mix the Ricotta with some finely chopped onion or scallion, and a few good pinches of the sea salt.
  3. Spoon the ricotta mixture into the tomatoes.
  4. Sprinkle with fresh thyme leaves and top with a fresh thyme blossom.

Eat immediately.

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