Herbed Ricotta Cherry Tomatoes
Fresh ricotta has enough buttery warmth in it to create easy and dazzling appetizers. You can use this spread as a dip for crudites, or spread it on crostinis.
INGREDIENTS | YIELDS 24
- 24 ripe cherry tomatoes
- ¾ cup fresh ricotta
- 1 tablespoon fresh basil, minced
- 1 tablespoon Italian parsley, minced
- Pinch of sea salt
- Pinch of freshly cracked black pepper
- 4 tablespoons extra-virgin olive oil
- 48 pine nuts
Slice enough off the tops of the cherry tomatoes to be able to hollow them out with a small knife, then scrape the insides to remove seeds, and place the tomatoes on a serving platter.
In a small bowl, blend ricotta, basil, parsley, salt, and pepper until smooth.
Add enough (1–2 teaspoons each) of the ricotta mixture to each hollowed-out tomato so that it creates a small mound above the tomato top. Drizzle scant amounts of olive oil on each tomato, then top with a pine nut or two.
Serve immediately or refrigerate for several hours before serving.