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.

1. 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.

2. In a small bowl, blend ricotta, basil, parsley, salt, and pepper until smooth.

3. 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.

4. Serve immediately or refrigerate for several hours before serving.