Ricotta and pine nut stuffed tomatoes

For the perfect bitesize snack try these ricotta and pine nut stuffed cherry tomatoes.

Cut tops off tomatoes, reserve tops. Using a teaspoon, scoop out flesh and seeds and discard.
Combine ricotta, parmesan (or vegetarian hard cheese), nuts, basil and chilli. Season well. Fill each tomato with ricotta mixture and replace tops. Refrigerate until ready to serve.

Source

300g truss cherry tomatoes

1/2 cup ricotta cheese

1/4 cup grated parmesan, or vegetarian hard cheese

2 tbsp toasted pine nuts, chopped

2 tbsp fresh basil, finely shredded

1 long red chilli, finely chopped

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