- Cut off the tomato caps. Cut a thin slice at the base of the tomatoes so they can sit upright on the plate. Remove the flesh with a melon baller. Set aside.
- In a bowl, combine all the ingredients. Set aside.
- In a bowl, beat the cheese and cream with an electric mixer until the mixture forms stiff peaks. Season with salt and pepper. Set aside.
- With a small spoon, spread the tapenade at the bottom of the tomatoes. With a pastry bag fitted with small star tip, stuff the tomatoes with the mascarpone cream. Garnish with a basil leaf.