Stuffed Cherry Tomatoes (veggie)


A vegetarian-friendly version adapted from a recipe from The Essential Fingerfood Cookbook.


• 16 cherry tomatoes
• 50g goat’s cheese
• 50g ricotta
• A teaspoon of fresh, finely diced chives
• Parsley


• Slice the tops from the tomatoes, hollow out and discard the seeds. Turn them upside-down on a paper towel and drain for a few minutes.
• Beat together the goat’s cheese and ricotta until smooth. Mix in the chives, then season.
• Spoon mixture into the tomatoes, top with a small sprig of parsley, and refrigerate until required.

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