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.

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