Ricotta and Chive Stuffed Cherry Tomatoes

  • Yield: 24 servings
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24 large cherry tomatoes

3/4 c whole milk ricotta cheese

2 Tbs. fresh chives, finely chopped

1 tsp salt

freshly ground black pepper


  1. 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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