Mix ricotta with snipped chives, salt, and black pepper.
Cut the tops off cherry tomatoes and scoop out the seeds; fill the cavities with the ricotta mixture.
Arrange the stuffed tomatoes in a baking dish, drizzle with olive oil, and bake in a 200-degree C oven until heated through. Sprinkle with more snipped chives or finely chopped parsley before serving.
![Ricotta-Stuffed Cherry Tomatoes [BF]](/media/recipe/2015/02/bigstock-stuffed-cherry-tomatoes-with-c-45145186.jpeg)
