Chef Tse: Stuffed Cherry Tomatoes with Basil Lime Goat Cheese

      Stuffed Cherry Tomatoes with Basil Lime Goat Cheese
      From the kitchen of Chez Tse
      This is a simple but flavorful appetizer recipe for your Labor Day picnic -- using the best summer produce. If you have any leftover basil lime goat cheese, spread it on your sandwich or morning bagel.
      Makes 16 bites

      • 16 cherry tomatoes, at least 1 inch across
      • 2 1/2 ounces soft goat cheese
      • 2 teaspoons 1% milk
      • 1 teaspoon lime zest, grated
      • 1 teaspoon lime juice
      • 2 tablespoons basil, finely chopped
      • Salt and pepper

      Cut a small slice off top (stem end) of each tomato so tomatoes will stand upright when filled. Turn tomatoes over and cut off another slice about 1/4 of way down tomato. Set caps aside. Using a mellon baller or small spoon, remove seeds from interior being careful to keep tomato whole. Place tomatoes open side down on a paper towel to absorb extra moisture with caps.

      In a small bowl, mix together goat cheese, milk, lime zest, lime juice, and basil. Taste and season with salt and pepper. Spoon mixture into a piping bag fitted with a fluted tip. Pipe enough goat cheese into the center of each tomato to fill interior. If you don't have a piping bag, place cheese in a heavy-duty Ziploc bag. Cut a small corner off one end and use in place of piping bag.

      Arrange tomatoes on serving tray, top with caps, and pass around to guests.