16 cherry tomatoes
1/2 cup goats cheese
1/2 cup ricotta
2 slices prosciutto, finely chopped
1. Slice the tops from the tomatoes, hollow out and discard the seeds.
2. Turn them upside-down on paper towel and drain for a few minutes.
3. Beat together the goats cheese and ricotta until smooth.
4. Mix in the prosciutto, then season. Spoon into the tomatoes and refrigerate until required.
There are many different types and sizes of cherry tomato, all low in acid and quite sweet.
Most are an ideal size for stuffing with filling, but some are as tiny as small grapes and are sold in clusters.