Herb-Stuffed Cherry Tomatoes

Using a sharp knife, cut off the top 1/3 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.