Herbed Goat Cheese Stuffed Tomatoes

I am starting to have a serious urge to prepare everything bite size.  Every time I see a cake or an appetizer dip, I start thinking about how I could make it into mini portions.  Not sure what this urge has to do with, but I'm goin with it and I have a couple of bite size sussies to share with you. 

Maybe it has something to do with being at a party or restaurant and not sitting close enough to the appetizer. You know, you are at a long table and you just feel like a beef cake if you reach over 4 people one more time to get another nacho.  Or you are at a cocktail party and you are trying to balance a glass while taking a bite of something with a tiny little fork all the while trying you are trying to keep up conversation with people you barely know.  So here's my solution.  This way, everyone can either get a few bites or make a balancing act a little bit easier.

I made these for a ladies luncheon a couple of months ago and everyone seemed to really enjoy them.  I think my above point was proven because these went way faster than the pasta salad or fruit, which required a fork.

From my little kitchen to yours... Enjoy.

Herbed Goat Cheese Stuffed Tomatoes

Adapted from here

Ingredients:

24 cherry tomatoes, a mixture of red and yellow if possible
1/4 lb. chevre (fresh goat cheese)
1 tsp. half and half
1/8 c. basil, minced
1/8 c. parsley, minced
1/2 tsp. salt
1/2 tsp. freshly ground pepper
Directions:
Cut a circle in the top of each and with a small spoon or the edge of the knife, scoop out the juice and seeds. This should produce a sturdy, hollow shell.

In a small bowl, combine the remaining ingredients and mix until combined. Using a small spoon, a pastry bag fitted with a small tip, or a ziploc bag with the corner cut off, fill each tomato with the herbed goat cheese mixture.

Just plate and serve.  These can be made the night before and refrigerated until ready to serve.