Cherry Tomatoes Stuffed with Minted Goat Cheese -

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Cherry Tomatoes Stuffed with Minted Goat Cheese

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By Jeremy Jackson

Posted July 23rd, 2007

This article is reprinted with permission from Good Day for a Picnic: Simple Food That Travels Well, by Jeremy Jackson, (2005, William Morrow Cookbooks)

Good Day for a Picnic: Simple Food That Travels Well

Servings:	6
Author Notes:	I had a patch of dry, barren dirt on the hot west side of my house where nothing would grow. So I put in three mint plants, and the next thing I knew I had a mint forest, which in my book is a very good thing. These stuffed tomatoes achieve three goals I wish all recipes could: simplicity, attractiveness, and, of course, fantastic taste. They pack a lot of flavor into bite-size morsels, perfect fare to whet your appetite. You can substitute herbs like cilantro or parsley for the mint. And the minted cheese makes a nice spread for crusty bread too.
Ingredients:	1/2 cup goat cheese (about 4 ounces) small amount of milk 20 medium fresh mint leaves, finely chopped salt and freshly ground black pepper 1 pint cherry tomatoes
Instructions:	Makes About 50 Stuffed Tomato Halves With a fork, mash the cheese in a bowl. Drizzle in a bit of milk and keep mashing and stirring until the mixture is smooth and spreadable - about like cream cheese. Stir in the mint leaves and salt and pepper to taste. Wash and dry the Tomatoes, then cut them in half. Scoop out the seeds with your fingers, then spoon bits of the cheese into the hollowed out shells. Chill until serving.