Tapas is Spanish for “appetizers”. In Spain, these small bites are made with all sorts of ingredients – eggs, seafood, ham and vegetables.
Since tomatoes are abundant right now, serve these Tomato-Ricotta Tapas as a starter to any meal.
Ingredients:
8 vine-ripened, mediu-sized tomatoes (they should be about 2 to 2-1/2 inches in diameter)
1 cup fresh ricotta cheese (whole-milk or part-skim)
2 tablespoons fresh thyme leaves
1 tablespoon fresh oregano leaves, finely chopped
8 fresh oregano leaves (whole, for garnish)
Salt and ground black pepper, to taste
Directions:
1. Using a sharp knife, slice off the tomato tops and discard.
2. With an espresso spoon, gently remove the pulp inside tomatoes; discard.
3. Set tomatoes aside on a serving plate.
4. Meanwhile, transfer the ricotta to a 2-cup bowl.
5. Using a spoon, stir in the thyme and finely chopped oregano leaves, salt and pepper.
6. Stir the ricotta mixture well until all ingredients are blended.
7. Transfer the ricotta mixture to a piping bag fitted with a star tip.
8. Fill each tomato with ricotta mixture.
9. Garnish the filled tomatoes with whole oregano leaves (1 per tomato).
10. Serve immediately or refrigerate, covered, up to one hour.
Text & Photograph ©2016 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
