Devilled Tomatoes

• 8–10 Isle of Wight Cocktail Vine tomatoes
• 100g feta
• 75g ricotta
• 1 tsp Isle of Wight Tomatoes extra virgin olive oil
• 1 tsp lemon juice
• Black pepper

Toppings:

• 1 tsp Isle of Wight Tomatoes pesto
• 1 tbsp crispy shallots
• 1–2 tbsp scooped tomato flesh, finely chopped and well drained
• 1 tsp chopped soft herbs, such as chives, dill or basil

Slice the tops off the tomatoes and carefully scoop out the centres with a small spoon. Turn the tomatoes upside down on kitchen paper for a few minutes to drain any excess liquid.

Take the scooped tomato flesh and finely chop the firmer pieces, leaving behind any very watery seeds or liquid. Mix the chopped tomato flesh with the soft herbs and set aside.

Make the filling by blending or mashing the feta, ricotta, olive oil, lemon juice and a few good grinds of black pepper until smooth and fluffy. If needed, loosen very slightly with an extra drizzle of olive oil.

Spoon or pipe the filling into the hollowed tomatoes. Finish a third with a small swirl of pesto, a third with crispy shallots, and a third with the chopped tomato-and-herb topping.

Serve straight away.