Ricotta and Chive Stuffed Cherry Tomatoes

• 24 large cherry tomatoes
• 3/4 c whole milk ricotta cheese
• 2 Tbs. fresh chives, finely chopped
• 1 tsp salt
• freshly ground black pepper

1. Preheat oven to 350 degrees.
2. Cut tops of tomatoes and, using small paring knife, remove seeds.
3. In small bowl, combine ricotta, chives, salt & pepper.
4. Using small spoon, fill each tomato with ricotta mixture.
5. Place stuffed tomatoes on baking sheet & bake for 8 minutes or until warmed through.
6. Serve warm.

cherry tomatoes, milk ricotta cheese, fresh chives, salt, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/ricotta-and-chive-stuffed-cherry-tomatoes-recipe.html (may not work)