One of the best little appetizers I ever had was made with cherry tomatoes. My son-in-law cooks and he made them. No specific recipe, he called them BLT tomatoes. Cut out the little stem in a circle, and scooped out most of the insides with a melon baller. Then toasted white bread, crumbled it into a bowl in small pieces, added crumbled well cooked bacon, snipped some fresh parsley into that, and then added mayo until it was just bound together, put it back into the tomatoes. They were so good. But they do not hold over well at all - the next day they were soft, etc. So you HAVE to eat them all the day they're prepared - and believe me, that won't be hard!