red and yellow cherry tomatoes
herbed soft cheese (I used garlic and herb soft spreadable cheese by Alouette)
asparagus stems, tops cut off
2. Using a pairing knife, make two perpendicular cuts from the narrow tip of the tomato toward the base. Only go about 3/4 of the way down. Do not cut all the way through!
3. Pipe cheese into the center where the cuts overlap. You will have to use your fingers to pry the opening a bit.
4. Arrange filled tomatoes on the platter. Place cut asparagus stems on platter to mimic tulip stems.