Jojo’s Tomatoes with Herbed Goat Cheese

Serve these cheese-topped tomatoes alongside a green salad or with a collection of small salads or crudites.

5 ounces fresh goat cheese, at room temperature

1 small garlic clove, minced to a paste with salt

1 Tbsp finely minced Italian parsley

1 1/2 tsp finely minced fresh thyme

1 1/2 tsp finely minced fresh savory tarragon or chives

1 1/2 to 2 Tbsp extra virgin olive oil, or as needed

Salt and freshly ground pepper to taste

6 small slicing tomatoes

Mix together the goat cheese, garlic and herbs until well blended. Add enough olive oil to make a smooth, creamy spread. Season with salt and pepper. Refrigerate briefly to make the mixture firm enough to pipe through a pastry bag.

Bring a pot of water to a boil over high heat. Prepare a bowl of ice water. Cut an “X” in the rounded side of each tomato. Blanch the tomatoes in the boiling water for about 30 seconds, then transfer to the ice water. When cool, peel and core the tomatoes, the skin should slip off easily. Cut each tomato in half horizontally.

Fill a pastry bag with the seasoned cheese, or use a heavy duty plastic bag with the corner snipped. Pipe some of the cheese on each tomato half.

Serves 6.