Nutrition per serving may change if servings are adjusted.
3 dozen cherry tomatoes, 1 to 1- ½ inches in diameter
2 tablespoons purchased pesto
1 clove garlic, minced
2 tablespoons snipped fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon snipped fresh tarragon or dill
1 (8 ounce) package cream cheese
4 ounces fresh goat cheese (chèvre) or cream cheese
Fresh parsley or fresh dill sprigs (optional)
Using a sharp knife, cut off the top ⅓ of each tomato on the stem end. Set aside the tops for garnish, if desired, or discard. Hollow out tomatoes; invert on paper towels and set aside.
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.
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.