Stuffed Grape Tomatoes
January 1, 197012 ounces grape tomatoes
4 ounces goat cheese
Basil or oregano leaves for garnish
Make a cup out of each tomato by cutting the tops off and removing the seeds. (Reserve tops). Cut a small slice off the bottom of each tomato so it will stand without falling over. Place tomatoes upside-down on a rack over a pan and let drain for (5??) minutes. Place goat cheese in a zip-top plastic bag. Cut off the corner of the bag to make a piping bag. Pipe the goat cheese into the tomatoes coming up slightly over the edge. Finish by arranging tomato tops in a slant on the cheese. Garnish with basil or oregano leaves.
Note: Can be made ahead of time and stored in the refrigerator for up to a day.