These delicious cheese-filled roasted tomatoes are very easy to make. You can just substitute or add more cheeses depending on what you have in the fridge. Cream cheese, however, is a crucial ingredient to hold the other cheese together so be sure not to remove it from the recipe.
| Prep Time | Total Time | Yield |
| 10 mins | 30 mins | 6 to 8 servings |
Ingredients
- 4 large tomatoes
- ¼ cup ricotta
- ½ cup cream cheese
- ½ cup grated cheddar cheese
- 1 ½ tsp fresh rosemary, chopped
- 1 ½ tsp fresh thyme
- olive oil
- salt and pepper
Instructions
- Preheat oven to 400ºF.
- Combine ricotta, cream cheese, cheddar cheese, rosemary, and thyme in a bowl. Mix until fully combined. Season to taste.
- Slice tomatoes in half crosswise, remove seeds, then fill with cheese. Transfer to baking sheet then drizzle with little olive oil.
- Bake for 20 minutes or until tomatoes start to wrinkle and unable to fully hold the cheese in.
- Let cool a little then serve.
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