Ricotta and Chive Stuffed Cherry Tomatoes
- 24 servings
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.
Recipe courtesy of Rachael Ray
Recipe courtesy of Michael Chiarello