Ingredients

• 2 tomatoes
• 6 Tablespoons Ricotta cheese
• 1/4 cup chopped fresh spinach
• 1 garlic clove, minced
• 1/4 teaspoon dried thyme
• 2 Tablespoons finely grated Parmigiano Reggiano cheese

Directions

1. Preheat oven to 400.

2. Cut tomatoes in half crosswise. Combine ricotta cheese, chopped fresh spinach, garlic and thyme.

3. Top each tomato half with about 2 tablespoons ricotta mixture. Sprinkle Parmigiano Regiano cheese on top.

4. Bake 10-15 minutes.

5. 70 calories, 3 g fat, 10 mg cholesterol, 4 g protein, 6 g carbohydrates, 2 g fiber, 80 mg sodium.

Email to a friend | Print this recipe | Back