Italian Stuffed Cherry Tomatoes

2 tbsp. Pine Nuts
24 Cherry Tomatoes
1 cup Part-Skim Ricotta
1 tbsp. Italian Seasoning
1/4 cup Grated Parmesan
2 tbsp. Marinated Artichoke Hearts, finely chopped
2 tbsp. Pepperoncini, finely chopped
2 tbsp. Fresh Basil, finely chopped
Salt and Pepper

Place nuts in a skillet over medium-low heat and toast, stirring until light golden, 5 minutes. Remove from skillet; chop. 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. In a bowl, mix ricotta, seasoning Parmesan, artichokes, pepperoncini, basil and nuts. Season with salt and pepper. Cover and chill for 10 minutes. To stuff tomatoes, spoon filling into a ziplock bag. Snip off a corner and pipe filling into tomatoes.

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