Set out your goat cheese and allow it to soften, or use one of the methods above to soften it and allow it work smoothly.

Tear your basil into tiny pieces and finely chop your chives.

In a glass bowl, mix the goat cheese, basil, salt and pepper.

Cut a thin slice off the top of the tomatoes. (Cut off about the top 10% of each.)

The goal is to create a hollow center that you can then stuff with your goat cheese mixture. Use a small spoon and scoop the pulp out of the cherry tomatoes. A few of mine started to tear so I ended up using my finger to work the guts out. Mm, guts.

Spoon in about 1 teaspoon of the goat cheese mixture into each hulled-out tomato. Place each tomato on a serving tray once it is filled.

Sprinkle chives atop the group of stuffed tomatoes. Keep chilled in the fridge until about half an hour before serving.

Serve at room temperature and enjoy.