Stuffed Cherry Tomato

Goat Cheese Chives Medium to Large Cherry Tomato Unwrap goat cheese and place in a large Ziploc baggie. Set the baggie out on the counter to bring it to room temperature, about two hours.

Turn cherry tomato stem side down so that it sits flat. Using a sharp paring knife, slice open the smooth top, exposing the pulp and seeds. Remove seeds with a melon baller and place tomato upside down to drain on a paper towel.

* If not using the tomatoes right away, they can be stored in an airtight, container, stacked, with layers of paper towel between them, in the refrigerator for up to one day.

Using kitchen scissors, snip the chives very small. Chives will also hold up in an airtight container for up to two days.

Kneed the goat cheese in the bag so that it is soft and pliable. Work cheese into corner of bag. Cut off the very tip of the corner.

Using the Ziploc like a pastry bag. Squirt small amount of goat cheese into each cherry tomato. You want the goat cheese just up to the top of the tomato.

Dip, cheese side down, into the chopped chives and arrange on a platter.

You can try lots of variations of filling, such as:

• Smoked salmon cream cheese topped with dill.
• Herbed cream cheese topped with fresh herbs.
• Guacamole topped with finely chopped colored bell pepper.