Cherry Tomatoes Stuffed with Herbed Chèvre

Ingredients

Equipment Needed

• •Small melon baller or demitasse spoon
• •Piping bag with star tip (optional)
• •Clean kitchen towel for draining

Instructions

1. 1

   Select and prepare tomatoes

   Start with the tomatoes. They should be heavy for their size, deeply colored, and fragrant at the stem end. If they do not smell like summer, wait for ones that do. Rinse gently and pat dry. Slice a thin cap from the top of each tomato, reserving the caps if you like the look of them.

   Sungolds, Sweet 100s, or any heirloom cherry variety at peak ripeness will give you the best flavor. Ask your farmer which ones came in that morning.
2. 2

   Hollow the tomatoes

   Using a small melon baller or the tip of a small spoon, gently scoop out the seeds and pulp from each tomato, creating a small cup. Work carefully so you do not pierce the skin. The walls should be intact but thin enough to let the filling shine through. Turn the hollowed tomatoes upside down on a clean kitchen towel to drain for five minutes.

3. 3

   Season the shells

   Turn the tomatoes right side up and season the inside of each with a tiny pinch of flaky sea salt. This draws out moisture and concentrates the tomato flavor. Let them sit another five minutes while you prepare the filling.

4. 4

   Make the herbed filling

   In a small bowl, combine the softened chèvre with the chives, basil, thyme, lemon zest, and two tablespoons of olive oil. Mix with a fork until the herbs are evenly distributed and the cheese is smooth enough to pipe but still has texture. Season with a pinch of salt and several grinds of black pepper. Taste it. The filling should be bright and herbaceous.

   Room temperature cheese is essential. Cold chèvre will not blend smoothly and will fight the herbs instead of welcoming them.
5. 5

   Fill the tomatoes

   Transfer the cheese mixture to a small piping bag fitted with a star tip, or simply use a small spoon. Fill each tomato generously, mounding the cheese slightly above the rim. The filling should look abundant, not stingy. If using a spoon, use its back to create a small swirl on top.

6. 6

   Finish and serve

   Arrange the stuffed tomatoes on a serving platter. Drizzle with your best olive oil, letting it pool around the base. Scatter a few extra herb leaves over the top if you have them. A final pinch of flaky salt. These are best eaten within an hour or two, while the tomatoes still have their aliveness and the cheese stays creamy.

   If you must make these ahead, fill the tomatoes and refrigerate uncovered for up to four hours. Bring to room temperature and add the finishing oil and salt just before serving.

Chef Tips

• •Buy tomatoes that were picked ripe, not ripened in a truck. Farmers' market vendors will tell you when they were harvested. If they cannot answer, find another vendor.
• •The best chèvre for this comes from small producers who let their goats graze on pasture. The milk has more complexity, and you can taste it. Look for cheese that is soft and spreadable, not aged or crumbly.
• •Save the scooped tomato pulp. Stir it into a quick vinaigrette or toss it with hot pasta. Waste is a sign of disconnection from the food.
• •If making these in late fall or winter, wait for summer. There is no substitute for a tomato at its peak. Make something else that honors the season you are in.

Advance Preparation

• •The herbed chèvre can be made up to two days ahead and refrigerated. Bring to room temperature and stir before filling.
• •Tomatoes can be hollowed and drained up to four hours ahead. Keep at room temperature, covered loosely with a damp towel.
• •Fully assembled tomatoes are best within two hours. The salt draws moisture from the tomato walls over time, softening the texture.

Frequently Asked Questions

Nutrition Information

1 serving (about 19g)