*12 Small vine-ripened trussed tomatoes
* 80g fresh Ricotta
* 80g Fetta, crumbed
* 1/4 cup freshly grated parmesan
* 2 tsp YIAH Tapanade dip mix
* 1 tsp YIAH Wild Lime Olive Oil
* YIAH Chai Shiraz Smoked Pepper
Method
1. Cut the top from tomatoes, keeping the lids, carefully scoop out the flesh & seeds from each tomato.
2. Combine Ricotta, fetta, parmesan, tapanade & olive oil. Spoon mixture into each shell and season with Chai Shiraz Smoked pepper.
Top with reserved lids and serve.
Recipe Inspired by recipes+ magazine
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