Chive and Ricotta-Stuffed Cherry Tomatoes
24 large cherry tomatoes
3/4 cup whole milk ricotta cheese
2 tablespoons fresh chives, finely chopped
1 teaspoon salt
Freshly ground black pepper
Preheat oven to 350º F. Cut tops of tomatoes and, using a small paring knife, remove seeds. In small bowl, combine ricotta, chives, salt, and pepper. Using small spoon, fill each tomato with ricotta mixture.