Preheat oven to 350ºF. Line a large baking sheet with aluminum foil. Lay bacon slices evenly spaced on lined sheet tray. Pre-cook the bacon by baking for about 15 minutes. Remove from oven and allow to cool.
In a bowl, combine the ricotta, lemon zest, lemon juice, garlic, extra virgin olive oil, parsley, basil, and chives. Season to taste with Kosher salt and freshly cracked black pepper. Set aside.
Using a paring knife, trim the stem end of the tomato to expose the flesh. Using a melon baller (or teaspoon), scoop out some of the flesh. Discard. Repeat process on all Campari Tomatoes.
Line a large baking sheet with parchment paper or aluminum foil. Fill each Campari Tomato with about 1 Tbsp. of the herbed ricotta filling then wrap with a piece of the bacon, securing with a toothpick. Place stuffed and wrapped Campari Tomatoes on the lined baking sheet. Bake for 12-15 minutes, until bacon is crispy. Allow to cool slightly then serve warm.
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