Ingredients: 18 cherry tomatoes 2 (4 oz) logs Vermont Chèvre "Classic" 1 tbsp olive oil 1 tsp honey 1/4 red pepper, cut into small cubes 1/2 cup minced fresh basil salt, pepper Directions: Wash the tomatoes. Cut off the tops and save. Core and seed tomatoes and salt the insides. Turn the tomatoes cut side down and let dry for 20 minutes. In a bowl, mix together Vermont Chèvre Classic, olive oil, honey, red pepper, basil and a pinch of salt and pepper. Dry the inside of the tomatoes with a paper towel and fill with the goat cheese mixture. Place the saved tomato tops on the cheese mixture. Refrigerate for 2 hours before serving