Goat Cheese–Stuffed Tomatoes
To make the stuffed tomatoes in advance, prepare the recipe through the first step. Hollow out the tomatoes and arrange, cut side down, on a paper towel–lined baking sheet. Cover with plastic wrap and refrigerate along with the goat cheese filling for up to 3 hours. Fill the tomatoes before serving.
- 1/4 lb. fresh goat cheese, at room temperature
- 3 oz. cream cheese, at room temperature
- 2 Tbs. sour cream
- 2 1/2 cups cherry tomatoes, about 40, stem ends trimmed
- 2 Tbs. finely snipped fresh chives
Mix the filling
In a food processor, combine the goat cheese, cream cheese and sour cream. Process until smooth, scraping down the sides if necessary.
Stuff the tomatoes
Using the small end of a melon baller, carefully scoop out the seeds and core from each tomato. Arrange the tomatoes cut side up on a cutting board. Using 2 small spoons, place about 1 tsp. of the goat cheese filling in each tomato, mounding it slightly.
Transfer the filled tomatoes to a platter, sprinkle with the chives and serve. Makes about 40 stuffed cherry tomatoes.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).