Italian Stuffed Cherry Tomatoes

1. 1

   Place nuts in a skillet over medium-low heat and toast, stirring, until light golden, 5 minutes. Remove from skillet; chop.

2. 2

   Using a serrated knife, cut tomatoes in half. Hollow out insides with a spoon. Place tomatoes, cut sides down, on a plate lined with paper towels.

3. 3

   In a bowl, mix ricotta, seasoning, Parmesan, artichokes, pepperoncini, basil and nuts. Season with salt and pepper. Cover and chill for 10 minutes.

4. 4

   To stuff tomatoes, spoon filling into a ziplock bag. Snip off a corner and pipe filling into tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.