Stuffed Cherry Tomatoes
- 20 cherry tomatoes
- 2 oz goat cheese
- 2 oz ricotta
- 2 slices prosciutto, finely chopped
- kosher salt and fresh cracked black pepper to taste
- Slice the tops from the tomatoes, hollow out and discard the seeds.
- Turn the upside down on a paper towel and drain for a few minutes.
- Beat together the goat cheese and ricotta until smooth.
- Mix in the prosciutto, then season with salt and pepper.
- Spoon into the tomatoes and refrigerate until ready to use.