Ricotta Stuffed Cherry Tomatoes
Ingredients (Makes four)
4 large cherry tomatoes
4 tsp. ricotta cheese
½ tsp. Salt
Honey to drizzle
Using a paring knife carefully cut the top part of the cherry tomato and using a teaspoon scoop out all the seeds. Repeat with all.
In a small bowl gently mix together ricotta and salt. Stuff the cherry tomatoes with the cheese mixture and level it from the top
Heat the stuffed tomatoes in a preheated oven 180 C (325 F) for about 8-10 minutes or until the tomatoes are slightly soft to the touch.
Let the tomatoes cool for about 2-3 minutes and finally serve them will dill shreds and a generous drizzle of honey.
These can be made in advance and baked right before serving, however, will not keep well afterwards.