Appetizers
Rice-stuffed tomatoes
Preparation
5 min
Cooking time
5 min
Portions
6
The rice can be cooked ahead of time.
Ingredients
Preparation
- Fill a large pot about halfway to the brim with water and bring to a boil.
- Add the Arborio rice and boil for 15 to 20 minutes, or until fully cooked.
- Once cooked, drain the rice and rinse under cold running water to remove the starch and stop the cooking process. Set aside.
- Meanwhile, cut a slice about ½-inch thick off the top of each tomato. Set the tomato tops aside. You can use them for a decorative touch once the tomatoes are stuffed.
- Using a spoon or melon baller, scoop out the inside of each tomato (seeds, pulp and juice), and set aside in a bowl. Sprinkle the inside of each tomato with a little salt.
- Toss the cooled rice with a few spoonfuls of the reserved tomato juice and pulp. Add the chopped sundried tomatoes, pesto, and bocconcini and mix until thoroughly combined.
- Spoon the rice mixture into the hollowed tomatoes, filling them slightly over the top. Cover with the reserved tomato tops and add a drizzle of olive oil. Buon appetito!
