24 cherry tomatoes
1/4 pound goat cheese
1/4 c minced fresh basil
1/2 tsp salt
1/2 tsp freshly ground black pepper
Cut the top off of each tomato. Using a small spoon, scoop out the pulp to make a hollow shell. Drain off any juice that accumulates in the shells.
In a bowl, combine cheese, basil, salt and pepper. Mix with fork until well blended.
Using the small spoon, fill each tomato with about 1 tsp of the cheese mixture. Arrange on a platter and serve.