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CHERRY TOMATOES STUFFED WITH HERBED GOAT CHEESE
30 to 35 cherry tomatoes
5 1/2 ounces soft goat cheese, at room temperature
1 to 2 tablespoons half-and-half
1 tablespoon minced shallots (or red onion)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon minced parsley
Cut the tomatoes in half crosswise. Scoop out the seeds and pulp with a spoon to make a shell. Set aside. Mash the cheese with the half-and-half in a bowl to make a paste. Stir in the shallots, salt, pepper and chives. Put about a teaspoon of the cheese mixture in each tomato half. Cover and set aside, or refrigerate for up to 6 hours. May be prepared up to 6 hours in advance. Serves 6
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