Stuffed Cherry Tomatoes

Adapted from a Cook's Illustrated recipe.

1 dry pint cherry tomatoes
4 oz goat cheese (most of a TJ log)
6 kalamata olives, rinsed and chopped
1 tbl capers, rinsed and chopped
2 tbl fresh parsley, chopped
drizzle of olive oil

1. Mix the cheese, olives, capers, and parsley. Add enough oil so the mixture holds together.
2. Take the tops off the cherry tomatoes and scoop out their guts. For me, this involved a really small spoon and getting up to my elbows in tomato guts.
3. Spoon the cheese into the tomatoes. I wound up using only half the cheese.

Pros:
* This recipe would be tastier if I had 2 tablespoons olive tapenade, as specified in the original recipe, on hand instead of the capers and olives.
* The cheese is nice on toast.

Cons:
* I thought it could use more olive and less caper. That's what I get for running out of olives.
* I detected a "fishy" taste, which was confirmed by one other person.
* Another person couldn't detect the fishiness, but thought the goat cheese rather strong.
* Gutting a dry pint of cherry tomatoes is surprisingly hard work. Miniature bell peppers would be a better choice as they have a more assertive flavor. However, you'd need to add a squeeze of lemon to the cheese to add a hit of acidity.