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
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