Recipe: Ricotta-Stuffed Cherry Tomatoes (Williams-Sonoma recipe)

RICOTTA-STUFFED CHERRY TOMATOES

24 cherry tomatoes
3/4 cup (about 6 ounces) low-fat ricotta cheese, drained in a mesh strainer for 1 hour
2 tablespoons minced fresh flat-leaf parsley
1 to 2 tablespoons heavy (whipping) cream, if needed

Preheat the oven to 400 degrees F.

Slice off the top of each cherry tomato and set the tops aside. Using a very small spoon (measuring spoons or tiny melon baller work well), carefully scoop out and discard the seeds and pulp. Set the tomatoes aside.

In a small bowl, mash together the drained ricotta and parsley to make a paste. If the mixture seems too thick to spoon into the tomatoes, mix in the cream.

Fill each cherry tomato with the cheese mixture. To do so, either use a small spoon or place the cheese mixture in a plastic bag, snip off the tip and pipe it into the tomatoes.

Replace the tomato tops over the cheese. Arrange the tomatoes on a baking sheet.

Roast until the cheese is warm and the tomatoes are soft and shiny, but not collapsing, about 10 to 12 minutes.

Transfer to a platter and serve warm.

Makes 8 servings
Source: William-Sonoma Holiday Entertaining