12 cherry tomatoes
8 oz. cream cheese, softened
1/8 c. chopped parsley
1/8 c. chopped chives
1/4 tsp. dill weed
Parsley or fresh dill weed sprigs
Salt & pepper

Cut tomatoes in half. Remove some of the pulp, leaving shell intact. Turn upside down to drain. Mix together softened cream cheese, parsley, chives and dill weed. Add salt and pepper to taste. Put mixture in pastry bag and fill tomato halves. Arrange on plate. Garnish with parsley or dill weed sprigs.