Ricotta and Chive Stuffed Cherry Tomatoes

Yield:
24 servings
Ingredients
  • 24 large cherry tomatoes
  • 3/4 c whole milk ricotta cheese
  • 2 Tbs. fresh chives, finely chopped
  • 1 tsp salt
  • freshly ground black pepper
Directions

Preheat oven to 350 degrees. Cut tops of tomatoes and, using small paring knife, remove seeds. In small bowl, combine ricotta, chives, salt & pepper. Using small spoon, fill each tomato with ricotta mixture.

Place stuffed tomatoes on baking sheet & bake for 8 minutes or until warmed through. Serve warm.


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