These zesty little mouthfuls are hollowed-out tomatoes stuffed with a mixture of spinach, ricotta, and herbs, with a bit of egg to hold it altogether. Then you bake them in a hot oven and top them with provolone, which melts beautifully all over the top.
Ingredients for 5 servings
5 small tomatoes
½ cup ricotta cheese
1 egg
1 cup spinach, chopped
2 glove garlic, minced
½ teaspoon onion powder
1 tablespoon parsley, minced
pinch of salt & pepper
Olive oil for drizzling
2 pieces provolone cheese
Read the Instructions here