Summer tomatoes are my absolute favorite, and nothing pairs better with pesto than tomatoes. These make a great summer appetizer, but you can also stuff larger tomatoes and serve as a side. They are great warm or room temperature so east to make in advance 💫

30 small round tomatoes (you can use larger Campari tomatoes if you want to serve as a side)

1/3 cup pesto

1/3 cup whole milk ricotta

2 Tablespoons olive oil 

1/4 cup breadcrumbs

1 T oregano

Salt

Preheat oven to 450°.

Cut the top off of each tomato and scoop out the seeds inside.  Turn cut tomatoes upside down and paper towel to drain.

Wisk together the pesto and ricotta.

Heat olive oil and a small fry pan. Add breadcrumbs oregano and 1 teaspoon of salt and sauté over medium low for about five minutes until golden.

Layout tomatoes in a baking dish. Sprinkle them with salt then fill with the pesto mixture. Sprinkle the breadcrumbs on top. 

Bake in the oven for 10 minutes.