Ricotta Stuffed Cherry Tomatoes
Ingredients (Makes four)
4 large cherry tomatoes
4 tsp. ricotta cheese
½ tsp. Salt
Honey to drizzle
Using a paring knife carefully cut the top part of the cherry tomato and using a teaspoon scoop out all the seeds. Repeat with all.
In a small bowl gently mix together ricotta and salt. Stuff the cherry tomatoes with the cheese mixture and level it from the top
Heat the stuffed tomatoes in a preheated oven 180 C (325 F) for about 8-10 minutes or until the tomatoes are slightly soft to the touch.
Let the tomatoes cool for about 2-3 minutes and finally serve them will dill shreds and a generous drizzle of honey.
These can be made in advance and baked right before serving, however, will not keep well afterwards.
Ingredients (Serves 1)
1 tbsp. Olive oil
2 tbsp Ricotta cheese
Dried herbs (optional)
Bread to go with your scrambles
Heat the oil in a small pan on medium heat, gently beat the eggs in a small bowl and add a pinch or two of salt and also a pinch of dried herbs if you want.
Pour the mixture in the pan and just when it begins to mildly set scramble with a wooden spoon or heat resistant spatula.
The scrambled bits will come together in a jiffy, do not over cook the egg, you do not want divorced egg bits.
Immediately take off heat, spoon in the cheese and stir gently. The eggs will still be cooking from the heat of the pan.
Tip over in a serving plate, crackle some fresh pepper and serve with your choicest slices of toasted bread.