TGIF! APWU is celebrating with cocktails and an assortment of tapas featuring these Basil Ricotta Stuffed Tomatoes. Happy FriYAY!!!!

Basil Ricotta Stuffed Tomatoes


  • 20 Campari tomatoes
  • 1 1/2 cups ricotta cheese
  • 4 tbsp Parmesan cheese, grated
  • 10 fresh basil leaves, chopped
  • 1 tsp freshly chopped oregano
  • 4 tbsp fresh basil pesto
  • 2 tsp lemon juice
  • Sea salt and fresh cracked pepper
  • 2 garlic cloves, minced
  • 1 cup Panko bread crumbs
  • 4 tbsp butter


Preheat oven to 400 degrees. Remove the tops from each of the tomatoes and scoop out the contents using a small melon baller.  Set up upside down on a paper towel to drain for 30 minutes.  Add ricotta, garlic, basil, parmigiana, pesto, oregano, and lemon juice and fold until well combined. Arrange the tomatoes on a baking sheet and fill each one with the ricotta mixture. Melt the butter in the microwave and pour over the breadcrumbs stirring until evenly coated. Top each of the tomatoes with the buttered bread crumbs.  Bake for 18-20 minutes until golden brown and warmed through. Reducing the heat if they begin to brown too quickly. Garnish the with additional basil. Serve immediately.  Enjoy!


Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 2194kcal Calories from fat 1239
% Daily Value
Total Fat 138g 212%
Saturated Fat 73g 365%
Transfat 2g
Cholesterol 356mg 119%
Sodium 7221mg 301%
Carbohydrate 166g 55%
Dietary Fiber 36g 144%
Sugars 69g
Protein 95g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g