What do we need:

• Small handful fresh parsley
• Small handful fresh chives
• 2 c baby spinach, lightly packed
• 2 TB toasted pine nuts
• 2 oz mozzarella cheese
• 1/2 oz fresh Parmesan cheese
• 1/2 c low-fat cottage cheese
• 1/8 tsp garlic powder
• Salt and pepper
• 6 campari tomatoes
• 1 tsp olive oil
• 1/2 tsp balsamic vinegar

Steps:

• Finely mince 1 TB parsley and 1 TB chives and set aside.
• Coarsely chop 1 TB parsley and 1 TB chives and toss with the baby spinach.
• Arrange the spinach mixture on a large serving plate or 2 smaller plates.
• Sprinkle the pine nuts on top.
• In a food processor, process the mozzarella until finely shredded, then pulse in the Parmesan; add the cottage cheese and process until smooth (it will look like ricotta cheese).
• Transfer the cheese mixture to a small bowl and stir in the garlic powder, reserved minced parsley and chives, and salt and pepper to taste.
• Cut off a small slice from the bottom of each tomato so they stand straight up.
• Slice the tops off of each tomato, then remove the seeds and pulp from inside.
• Spoon the cheese mixture into each and put their tops back on.
• In a small bowl, whisk together the olive oil and balsamic vinegar.
• Place the tomatoes on top of the spinach, drizzle the balsamic dressing on top, and serve immediately.

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