Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
495
Calories
16g
Protein
32g
Fat
37g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cherry | 1 cup (138g) | 87 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cup cream cheese
- 1 tbsp basil chiffonade
- 1 tbsp minced garlic
- 2 tbsp unsalted butter
- ½ tsp salt
- ½ tsp freshly-ground black pepper
- ¼ cup ricotta cheese
- 30 cherry tomatoes , with the very top removed
Directions
1
Combine all ingredients except tomatoes to make the filling.
2
Place filling into a gallon-size zip-top bag with a small hole snipped in one of the bottom corners.
3
Fill tomatoes about ¾ full.
4
Serve chilled as an appetizer.
Recipe sourced from
wikibooks