3/4 cup ricotta cheese
2 tablespoons minced parsley
1 teaspoon salt
2 to 3 tablespoons light cream or Half & Half
24 cherry tomatoes, washed, dried and 1/8 inch cut off the top and reserved
In a bowl combine the cheese, parsley, salt and enough of the Half & Half to make the mixture smooth and pipeable.
Transfer to a tipless pastry bag and pipe out small amounts on top of each tomato. Cover with the reserved stem tops.
Place on plate and serve at room temperature.
This recipe is featured on show 2305 - Homemade Ricotta/Ricotta Fatta in Casa.
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