Cherry Tomatoes Filled with Goat Cheese



24 cherry tomatoes, a mixture of red and yellow
1/4 pound fresh goat cheese
1/4 cup minced fresh basil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

1. Cut the top off each cherry tomato. Using a small spoon, scoop out the pulp to make a hollow yet sturdy shell. Drain off any juice that accumulates in the shells.
2. In a bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.
3. Using the small spoon, fill each tomato with about 1 teaspoon of the cheese mixture. Arrange the filled tomatoes on a platter to serve. TIP:Minced tarragon or chervil can be used in place of the basil.

Yield: 24 pieces

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