Herbed Ricotta Cherry Tomatoes

Fresh ricotta has enough buttery warmth in it to create easy and dazzling appetizers. You can use the ricotta mixture as a dip for crudités, or spread it on crostini.

Serves: 12Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 12


  • 24 ripe cherry tomatoes
  • 3⁄4 cup fresh ricotta
  • 1 Tbsp. minced basil
  • 1 Tbsp. minced Italian parsley
  • 1⁄8 tsp. sea salt
  • 1⁄8 tsp. ground black pepper
  • 4 Tbsp. extra-virgin olive oil


  • Slice enough off the tops of the cherry tomatoes to be able to hollow them out with a small knife, then scrape the insides to remove seeds, and place the tomatoes on a serving platter.
  • In a small bowl, blend ricotta, basil, parsley, salt, and pepper until smooth. Add enough (1 to 2 teaspoons each) of the ricotta mixture to each hollowed-out tomato so that it creates a small mound above the tomato top. Drizzle scant amounts of olive oil on each tomato. Serve immediately or refrigerate for several hours before serving.