Stuffed Cherry Tomatoes

24 cherry tomatoes
1/4 lb. fresh goat cheese (chèvre) or cream cheese; at room temperature
1/4 cup minced fresh basil**
1/2 tsp. salt
1/2 tsp. freshly ground pepper

1. Cut the top off each cherry tomato. Using a small spoon (a demitasse spoon is perfect), scoop out the pulp to make a hollow yet sturdy shell.

2. Drain off any juice that accumulates in the shells.

3. In a bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.

4. Using the small spoon, fill each tomato with about 1 tsp. of the cheese mixture. Arrange the filled tomatoes on a platter to serve.

*Note1: I find the Nature Sweet brand is both the best tasting and the best size for these.

**Note 2: You can also use dill, oregano, thyme, or even tarragon.


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