I am not a big fan of cherry tomatoes, but I love this recipe. They almost taste like casserole bites, and make a perfect side for dinner or a beautiful party appetizer. (Also if you're having trouble finding vegan Parmesan cheese, you should be able to find it for a fairly reasonable price at Whole Foods or another natural foods supermarket. They would either be by the soy cheese products or by the pasta sauce!) ---------------------------------------------------- Vegan Herb Butter & Breadcrumb Stuffed Cherry Tomatoes 2 slices of bread (I use potato bread. Just make sure it's a vegan variety.) 24 cherry tomatoes (about one pint) 2 tablespoons Earth Balance 1/4 cup vegan Parmesan cheese (I use Galaxy Nutritional Foods brand, but you can easily sub this for nutritional yeast flakes.) 2 tablespoons fresh chopped parsley 1 tablespoon fresh chopped basil 1. Prepare the tomatoes. Wash the cherry tomatoes and then cut the tops off. Use a small spoon to scoop out the seeds and middle part of the tomatoes, making sure not to pierce the walls. Then lightly salt the inside of each cherry tomato. 2. Make the bread stuffing. Tear the bread into large chunks and put it in the food processor with the Earth Balance, vegan cheese, parsley, and basil. Pulse 4-6 times or until the bread is fine crumbs. 3. Preheat the oven to 350 degrees. Butter a casserole dish that is just big enough to hold the tomatoes snugly. Fill each cherry tomato with stuffing, lightly pressing the stuffing in and then mounding it on top. 4. Place the stuffed tomatoes in the casserole and bake in the oven for 20 - 30 minutes or until the tops are golden brown. Remove from the oven, let cool at least five minutes before serving. They are best hot, but they can also be held and served at room temperature.