Goat Cheese and Chive Stuffed Tomatoes

These tomatoes were an easy, but elegant, appetizer. The fresh chives really make them pop!

2 pounds Roma tomatoes
4 ounces goat cheese
1 t. fresh chives, chopped
Coarse salt and pepper, to taste

Place the tomatoes on a baking sheet. Broil on high for a few minutes, or until the skins blister. In a small bowl, lightly mash the goat cheese and stir in the chives. Season with coarse salt and pepper. With a small knife, cut a small opening in the top of each tomato. Gently stuff about 1 teaspoon of the goat cheese mixture into each tomato. Serve at room temperature.