Herb-Stuffed Cherry Tomatoes

• 3 dozen cherry tomatoes, 1 to 1-1/2 inches in diameter
• 2 tablespoons purchased pesto sauce
• 1 garlic clove, minced
• 2 tablespoons snipped fresh parsley
• 2 tablespoons snipped fresh chives
• 1 (8 ounce) package cream cheese
• 4 ounces fresh goat cheese (chA vre) or 4 ounces cream cheese
• fresh parsley (optional) or fresh dill sprig (optional)
• 1 tablespoon snipped fresh tarragon or 1 tablespoon dill

1. 1. Using a sharp knife cut off the top 1/3 of each tomato on the stem end. Set aside the tops for garnish, if deired, or discard. Hollow out tomatoes; invert on paper towels and set aside.
2. 2. Place pesto, garlic, the 2 tablespoons parsley, chives, and tarragon or dill in a food processor . Process for 15 seconds; add the cream cheese and chevre. Process another 30 to 45 seconds or until the filling is smooth.
3. 3. Place the filling in a pastry bag fitted with a star tip and pipe into each cherry tomato. Garnish with fresh parsley or dill sprigs and/or reserved tomato tops.

cherry tomatoes, pesto sauce, garlic, parsley, fresh chives, cream cheese, goat cheese, parsley, tarragon

Taken from www.food.com/recipe/herb-stuffed-cherry-tomatoes-450019 (may not work)