Ingredients
- 24 large cherry tomatoes
- 3/4 cup whole milk ricotta cheese
- 2 tablespoons fresh chives, finely chopped
- 1 teaspoon salt
- Freshly ground black pepper
Instructions
- 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.
