- 24 large cherry tomatoes
- 3/4 c whole milk ricotta cheese
- 2 Tbs. fresh chives, finely chopped
- 1 tsp salt
- freshly ground black pepper
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.