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Ricotta Stuffed Cherry Tomatoes

Here is an easy but beautiful antipasto for a summer buffet using ricotta cheese and summer ripe cherry tomatoes.

Serves 8


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.


  1. Dwight ETTER's avatar

    Dwight ETTER

    I love your show. You made Ricotta I wrote down the ingredients but I failed to get the amounts of ingredients,I looked on your website was unable to find the recipe, could you send it to me or provide info on how to get it ? Thank You. Sincerely Dwight Etter.

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