Serve these cold, or pop them under a broiler until the cheese gets gooey on top.
Fresh, firm, large cherry tomatoes
Creamy goat or sheep cheese (or cream cheese plus a little lemon juice)
Fresh or dried dill
Salt to taste
Cut about one-third off the top of each tomato and squeeze the pulp gently into a bowl. (Save pulp and tomato tops for another use.) With a fork, mix cheese with dill and salt; spoon gently into tomatoes. Top with paprika.