24 red or yellow cherry tomatoes
1/2 c. dry-curd cottage cheese
1/4 c. minced spinach
1 Tbsp. minced fresh basil
2 tsp. snipped chives
Slice off very tops of tomatoes. Use a small spoon to remove insides; discard. Turn tomatoes upside down to drain while you prepare filling. In small bowl mix cottage cheese, spinach, basil and chives. Spoon into tomatoes (or place in pastry bag fitted with large decorative tip; pipe filling into tomatoes). Makes eight servings. Variations: Replace cottage cheese with pureed chicken, tuna or salmon salad. Garnish with tiny herb sprigs or try guacamole.