Goat Cheese and Fresh Basil Stuffed Cherry Tomatoes

From the post: Encore! (More Party Recipes!)

(Makes about 4 dozen)

2 lbs. small cherry tomatoes, or about 48, washed and dried
4 oz. fresh soft goat cheese
1/4 cup minced fresh basil leaves

Using a sharp or serrated knife, slice off a tiny sliver on the bottom of each tomato so it will sit without rolling, then slice off the top of each tomato and gently scoop out the seeds and centers of each one. Turn them upside down on a paper towel as you go to drain. Refrigerate if not using immediately, for up to one day, sitting in a deep dish on paper towels and covered with plastic wrap. When ready to stuff, combine the goat cheese and basil in a small bowl, mixing well. Taste and add a tiny pinch of salt and pepper if desired, but I like mine plain. Stuff a small amount of the goat cheese mixture into each hollowed out tomato, mounding slightly on top. Keep cool until ready to serve.

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