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© Meredith Corporation. All rights reserved. Used with permission.
For filling, in a small mixing bowl, stir together ricotta, cream cheese, radish, chives, herbs and onion salt. Mix well. Set aside.
Slice a thin layer off the top of each tomato. Using a small spoon, carefully scoop out and discard pulp. Invert tomatoes onto paper towels to drain. If using squash, cut in half lengthwise for zucchini or horizontally for pattypan; scoop out pulp and invert as for the cherry tomatoes.
Stuff the tomatoes and/or squash with filling. Serve immediately or chill until serving time. If desired, garnish with additional fresh herbs.