1. Carefully slice the top off each tomato and scoop out the inside. 2. Place the hollow tomatoes in a bowl of ice and water, and then cover and refrigerate until ready to serve. 3. In a food processor, puree the ricotta and cottage cheese until smooth; transfer to a small bowl. 4. Add the crumbled blue cheese and a dash of Tabasco; stir until blended- cover and refrigerate until ready to serve. 5. At serving time, drain the tomatoes on paper towels. 6. Stuff each tomato with blue cheese mixture and arrange on a platter. ---------------------------------------------------------------------------
Nutrition
Ingredients
