Spinach and Ricotta Stuffed Tomatoes with Piquillo Peppers
Ingredients
- 2 slices of sourdough bread, cut into 1/4-inch cubes
- 9 tablespoons extra-virgin olive oil, plus more for drizzling
- 4 firm-ripe medium tomatoes, top 1/2 inch cut off and reserved
- Kosher salt
- Pepper
- 1/2 medium onion, halved and thinly sliced
- 1/2 cup rosé
- 8 ounces baby spinach
- 4 ounces fresh ricotta cheese
- 3 piquillo peppers, drained and diced
- 1 1/2 ounces freshly grated Parmigiano-Reggiano cheese
- 1/4 cup chopped basil
- 1/4 cup chopped parsley
- 1 garlic clove, minced
- 1/4 teaspoon minced thyme
- 1/4 teaspoon minced rosemary
- 7 pitted kalamata olives, quartered lengthwise
- Pinch of piment d'Espelette
- Baby arugula, for garnish
Instructions
Spinach-and-Ricotta-Stuffed Tomatoes with Piquillo Peppers serves 4 original recipe by Food & Wine.
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