Italian Stuffed Cherry Tomatoes

• 2 tablespoons pine nuts
• 24 cherry tomatoes
• 1 cup part-skim ricotta
• 1 tablespoon Italian seasoning
• 1/4 cup grated Parmesan
• 2 tablespoons finely chopped marinated artichoke hearts
• 2 tablespoons finely chopped pepperoncini
• 2 tablespoons finely chopped fresh basil
• Salt and pepper

1. Place nuts in a skillet over medium-low heat and toast, stirring, until light golden, 5 minutes. Remove from skillet; chop.
2. Using a serrated knife, cut tomatoes in half. Hollow out insides with a spoon. Place tomatoes, cut sides down, on a plate lined with paper towels.
3. In a bowl, mix ricotta, seasoning, Parmesan, artichokes, pepperoncini, basil and nuts. Season with salt and pepper. Cover and chill for 10 minutes.
4. To stuff tomatoes, spoon filling into a ziplock bag. Snip off a corner and pipe filling into tomatoes.

nuts, tomatoes, ricotta, italian seasoning, parmesan, hearts, pepperoncini, fresh basil, salt

Taken from www.myrecipes.com/recipe/italian-stuffed-cherry-tomatoes (may not work)