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.