- 250g pack vine-ripened cherry tomatoes
- 200g soft goat's cheese
- 3 tbsp single cream
- 3 tbsp toasted pine nut
- 4 tbsp finely chopped basil leaf
- 20-24 small basil leaves
Use a small, sharp knife to remove the tops from the cherry tomatoes, and reserve for serving. Using a small teaspoon, remove the seeds from the tomatoes. Trim the bases of the tomatoes so they sit flat.
Combine the goat’s cheese, single cream, toasted pine nuts and chopped basil leaves, then season. Spoon mixture inside each tomato and top with extra small basil leaves. Replace the reserved lids and serve.