Wanting to savor the last bit of my fresh ricotta from the market here in Brussels, I needed a dish that would highlight the creaminess and subtle fresh flavor of the ricotta. Mix the ricotta with a dash of lemon juice, sweet sautéed shallots, garlic, and arugula and stuff the tomatoes. Served over a bed of arugula and warm lentils, this dish is simple and delicious…just like that fresh ricotta…
Ingredients
*1/3-1/2 cup fresh ricotta
*2 medium-sized tomatoes, cut in half and seeded (I saved the seeds and poured them over my salad as part of the dressing)
*~1 cups fresh arugula, chopped
*1 tsp. lemon juice
*1 shallot, finely chopped
*1 clove garlic, crushed
*Salt and Pepper
*Balsamic (optional for serving)
Directions
1. Preheat oven to 400 degrees (I roasted vegetables at the same time). Place seeded tomato halves on a baking sheet and season with salt and pepper. Roast at 400 degrees for about 10 minutes, until slightly softened and warm.
2. Meanwhile, mix ricotta, lemon juice, chopped arugula, garlic, salt, and pepper.
3. Stuff tomatoes while still warm with the ricotta mixture. I served this over a bed of fresh arugula and warm lentils dressed simply with lemon juice, olive oil, balsamic, and salt and pepper. Simple and delicious! J
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