They may look fiddly, but once you get going these tomato and goat's cheese canapes are pretty simple. I used an icing gun to fill the tomato shells, but you could use a traditional piping bag or just wodge it in with a teaspoon/finger if you're not fussy.
Tomato & goat's cheese canapes
(adapted from In the Mood for Food by Jo Pratt - a fantastic book)
30 cherry tomatoes (go for large ones)
150g soft goat's cheese
2 tbsp double cream
1 tbsp finely chopped chives plus some extra for garnish
1. Slice off the base of each of the tomatoes and scoop out the seeds with a teaspoon. Stand them upside down on a paper towel to dry out.
2. Mix together the cheese, cream and chives. Season.
3. Pipe the cheese mixture into the tomato shells. Garnish with some extra snipped chives. Pop them in the fridge until your guests arrive.