Air Fryer Provencal Tomatoes with almond-olive crust and lemon ricotta

Name: Air Fryer Provencal Tomatoes with almond-olive crust and lemon ricotta
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4
Cuisine: Mediterránea
Ingredients: about 21 oz ripe medium tomatoes; 3/4 cup ricotta cheese; 1.2 oz sliced almonds; 1/3 cup breadcrumbs; 1.6 oz pitted black olives; 1/4 cup grated Parmesan cheese; 2 tbsp olive oil; 2 cloves garlic; 1 whole lemon; 1/4 cup fresh basil; 1 tsp dried oregano; 3/4 tsp salt; 1/2 tsp black pepper

Tomato halves roasted in the air fryer until juicy and concentrated, topped with a crisp almond, breadcrumb, and olive crust, then served with lemon ricotta and fresh basil. An original, elegant, and easy recipe for an appetizer or side dish.

15 minPrep

12 minCook

27 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

4 approx. 600 g ripe medium tomatoes (cut por the mitad a lo largo)
180 g ricotta cheese (for servir)
35 g sliced almonds (chopped lightly)
40 g breadcrumbs (mejor si es of textura fina)
45 g pitted black olives (chopped finely)
25 g grated Parmesan cheese (for the crust)
30 ml olive oil (divided)
2 cloves garlic (1 grated and 1 chopped fino)
1 unit lemon (zest fina and 2 tsp/2 tsp of juice)
10 g fresh basil (leaves chopped or rasgadas)
2 g dried oregano (for the crust)
4 g salt (or to taste)
1 g black pepper (freshly ground)

Nutrition facts

per serving

232 kcal

Calories

8.1 g

Protein

11.4 g

Carbs

17.2 g

Fat

2.8 g

Fiber

8.6 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree Nuts

Instructions

1
Preheat the air fryer to 190 °C / 375 °F for 3 minutes.
2
Cut the tomatoes in half lengthwise and, using a small spoon, remove just a little of the seeds to make space for the topping. Lightly pat the surface dry with paper towels.
3
In a bowl, mix the sliced almonds, breadcrumbs, black olives, Parmesan, finely chopped garlic, dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil until the mixture looks sandy and moist.
4
In another bowl, mix the ricotta with the grated garlic, lemon zest, 2 teaspoons lemon juice, 1 teaspoon olive oil, and a pinch of salt until creamy.
5
Brush or rub the tomato halves with the remaining 1 tablespoon olive oil and season with the remaining salt and pepper. Place them in the air fryer basket cut side up.
6
Divide the crust mixture over each tomato half, pressing gently so it sticks.
7
Air fry at 190 °C / 375 °F for 10 to 12 minutes, until the tomatoes are tender, the topping is golden, and the edges are lightly caramelized.
8
Serve the tomatoes hot or warm with a spoonful of lemon ricotta on each portion or spread on the plate underneath. Finish with fresh basil on top.

Chef tips

If your tomatoes are very juicy, let them drain cut side down for 5 minutes before filling. For a deeper golden crust, add 1 or 2 extra minutes and watch closely at the end.

Substitutions

You can swap the ricotta for creamy cottage cheese or soft goat cheese. The almonds can be replaced with hazelnuts or walnuts if preferred, keeping in mind the flavor will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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