1 tablespoon fresh parsley or dill sprigs, for garnish

3 dozen attractive cherry tomatoes, ideally 1 to 1-1/2 inches in diameter
2 tablespoons prepared basil pesto (or 3 tablespoons chopped fresh basil leaves)
1 teaspoon fresh minced garlic
2 tablespoons chopped fresh parsley
2 tablespoons snipped fresh chives
1 tablespoon fresh chopped tarragon or dill
10 ounces Wisconsin cream cheese

Set aside attractive sprigs of parsley or dill for garnish.

With a very sharp paring knife, cut off the top 1/3 of each cherry tomato on the stem side. Delicately cut out the inside of each cherry tomato, hollow out all the cherry tomatoes and set aside.

In a food processor, place all the pesto and garlic and herbs (except the sprigs for garnish) and process 15 seconds. Add the cream cheese and process another 30-45 seconds or until the filling is free of lumps.

Place the filling in a pastry bag fitted with a star tip and pipe into each cherry tomato. Garnish the tops with a fresh herb sprig. Refrigerate until ready to serve.

Makes 3 dozen.