Cherry Tomatoes Filled with Goat Cheese

20 large cherry tomatoes8 ounces fresh goat cheese2 tablespoons extra virgin olive oil1 scallion, white and green parts, thinly sliced on the diagonal1 tablespoon basil chiffonade (see note) 1/2 tablespoon chopped tarragon 1/2 tablespoon cracked black peppercornsFine sea saltCut off the top of each tomato with a sharp knife, taking care to keep the stems, if any, attached. Set the tops aside. Using a small melon baller or grapefruit spoon, scoop out and discard the tomato pulp.In a bowl, whisk the goat cheese and olive oil together until the mixture is smooth. Stir in the scallion, basil, tarragon and black pepper. Season with salt. Place the cheese mixture in a plastic pastry bag or a resealable plastic bag and cut a 1/4-inch opening in the tip or corner. You can prepare the cheese a few hours before your party and keep it refrigerated, but it is best to place it in the bag and pipe it shortly before serving.Season the inside of each tomato with salt. Pipe enough of the cheese mixture into each tomato so that the filling is just coming out of the top. Replace the tomato tops, and arrange on a platter.Makes 20.Cook's note: To make a basil chiffonade, place the leaves on top of one another to make a little pile. Roll the pile lightly, then cut it crosswise in very thin slices.Nutrition values per piece: 47 calories, 4 g fat (2 g saturated), 1 g carbohydrates, trace fiber, 2 g protein, 5 mg cholesterol, 102 mg sodium."Bite Size: Elegant Recipes for Entertaining" by Francois Payard (2006 William Morrow, $19.95)