Ricotta and Chive Stuffed Cherry Tomatoes
24 large cherry tomatoes
3/4 cup whole-milk ricotta cheese
2 Tbsp. fresh chives, finely chopped
1 Tsp. salt
freshly ground black pepper
Preheat oven to 350 degrees F.
Cut tops of tomatoes and, using small paring knife, remove seeds.
In small bowl, combine ricotta, chives, salt and pepper.
Using small spoon, fill each tomato with ricotta mixture.
Place stuffed tomatoes on baking sheet and bake for 8 minutes or until warmed through. Serve warm.