Bacon Wrapped Tomato Skewers

15 minutes Prep Time
25 minutes Cook Time
4 Servings

If you believe that everything’s better with bacon, then you’ll love this dish. Salty strips of bacon hug these plum tomatoes filled with ricotta cheese and fresh garlic. Just drizzle…

Ingredients

  • 1 (28 ounce) can Tuttorosso® Peeled Plum Tomatoes, drained
  • 1 1/2 cups low fat ricotta cheese
  • 1 cup chopped fresh parsley
  • 1 cup chopped fresh basil
  • 2 garlic cloves, minced
  • 1 large egg, beaten
  • 3 slices bacon, halved
  • Salt and black pepper to taste
  • 2 tablespoons honey, or maple syrup
  • 4 brochette skewers, or 8 to 10 wooden or metal kebab skewers

Instructions

Step one

Preheat oven to 375o F.Neatly trim the stem-end of the tomatoes and clean out the tomato center. Chop the stem-ends and reserve. Stand the tomatoes on a rack with the open side draining.

Step two

If the skewers are wooden, soak for 15 minutes in cold water. In a large bowl place the chopped tomato ends, ricotta cheese, parsley, basil, garlic and egg. Mix well until smooth. Place in a large plastic sandwich bag trimming a corner for a hole or use a pastry bag. Refrigerate or use immediately.

Step three

Stuff the tomatoes evenly until plump with the ricotta mix. Clean the opening with a towel.Refrigerate, if possible, before wrapping with bacon. Wrap each with bacon half and stick with a skewer. Set a roasting rack on a baking sheet and place the tomatoes seam side down.

Step four

Roast the bacon wrapped tomatoes about 20 minutes. As bacon cooks, the cheese mixture will firm up the tomato. Turn and continue to roast another 5 minutes. Drain on paper towels.; Allow to cool before serving.

Step five

Plate serving is two skewers per person. Drizzle lightly with honey. Serve separately or on top of a summer salad.

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