From Williams-Sonoma’s “Holiday Entertaining,” serves 8.
Ingredients
24 cherry tomatoes
3/4 cup (about 6 ounces) low-fat ricotta cheese, drained in a mesh strainer for 1 hour
2 tablespoons minced fresh flat-leaf parsley
1 to 2 tablespoons heavy cream, if needed
Directions
Preheat the oven to 400 degrees.
Slice off the top of each cherry tomato and set the tops aside.
Using a very small spoon (measuring spoons or tiny melon baller work well), carefully scoop out and discard the seeds and pulp. Set the tomatoes aside.
In a small bowl, mash together the drained ricotta and parsley to make a paste. If the mixture seems too thick to spoon into the tomatoes, mix in the cream.
Fill each cherry tomato with the cheese mixture. To do so, either use a small spoon or place the cheese mixture in a plastic bag, snip off the tip and pipe it into the tomatoes.
Replace the tomato tops over the cheese. Arrange the tomatoes on a baking sheet. Roast until the cheese is warm and the tomatoes are soft and shiny, but not collapsing, about 10-12 minutes.
Transfer to a platter and serve warm.
