Tomato Tulips

Directions

1. 1
   Cream the cheeses together and add the chopped chives and tarragon. Place into a piping bag and set aside.
2. 2
   Wash the tomatoes, cut a small slice off of the stem end, then cut a cross into the blossom end, almost all the way through. Remove the seeds with a small spoon or just squeeze out the seeds.
3. 3
   Pipe the cheese into the cut out on the tomato.
4. 4
   Wash and slice 1 or 2 green onions, lengthwise. Take a few of the tomatoes, and using the tip of a sharp paring knife dig out a little divot on the stem end where you took a slice out.
5. 5
   Insert one of the cut green onions into the divot and place on a platter. Continue on with several of the tomatoes. I suggest about 5 for a pretty presentation. Add the remainder of the stuffed tomatoes to the platter.
6. 6
   Place into the fridge until ready to serve, taking them out about 10 minutes before serving.