Preparation

In a bowl Add the cheese, basil, salt and pepper and stir well.
Cut each tomato in half. Using a small spoon, gently remove the pulp and seeds from the tomato.
Remove any liquid that may have been left inside the tomatoes.
Using a small spoon, place the seasoned goat cheese filling in each tomato half.
Arrange the stuffed tomatoes on a platter and place a basil leaf on each.
Ready to serve.

Ingredients

  • 110 g of white natural goat cheese (crushed with a fork)
  • 1 handful of finely chopped fresh basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 24 cherry tomatoes
  • Decorate with basil leaves