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.
