Tomatoes Stuffed with Goat Cheese

Tomatoes stuffed with goat cheese bring a bit of the Mediterranean to your backyard picnic.

2 lbs large cherry tomatoes (about 24)
1½ tsp. extra-virgin olive oil
4 oz fresh goat cheese
1 tsp. fresh marjoram or oregano, chopped
coarse sea salt
pepper, freshly cracked

Heat broiler. Place tomatoes, stem side up, on a rimmed baking sheet and brush with oil. Broil just until skins blister, 1 minute. In a small bowl, lightly mash goat cheese and stir in marjoram. Season with salt and pepper. With a paring knife, cut a small opening in the top of each tomato; stuff with 1 teaspoon goat-cheese mixture.

Makes 6 servings.

Cook's Note: To store, cover and refrigerate, up to 1 day; bring to room temperature before serving.