Ingredients:
- 15 cherry tomatoes
- 3 tbsp ricotta cheese
- 4 tbsp feta cheese
- 2 tbsp berry jam
- 30 g parmesan
- 1 tsp chopped rosemary
What to do:
Preheat the oven to 200°C. Make the filing by combining ricotta, feta, berry jam and chopped rosemary.
Cut each tomato in half and scoop out centers with the small end of a melon scope to make a hollow yet sturdy shell; discard centers. Using a small spoon, fill each tomato with about 1 teaspoon of the filling. Sprinkle with parmesan and bake until the tomatoes are tender and the filling is heated through and golden on top, about 10 minutes. Serve hot.
