Goat cheese-stuffed tomato with pistachios and balsamic vinegar

This is borrowed from Crispi 19, a fish restaurant we went to in Rome. It was a very nice, fresh summer appetizer.
Serves 4

• 4 vine-riped tomatoes, with tops removed, and seeds scooped out.
• 10 ounces soft goat cheese, I used 5 ounces of plain goat cheese, and 5 ounces of "Purple Haze" a goat cheese with herbs, lots of fennel
• 1-2 ounces pistachios, optional
• ground black pepper to taste
• a few tablespoons good balsamic vinegar
• frisee, arugula or basil to garnish

Places the pistachios in a food processor (small bowl), and process till desired granularity. Remove pistachios and mix goat cheeses in the food processor, this will have the effect of whipping it and lightening its density. If you are using pistachios, add them back in, but process just to mix.

We had very chalky goat chesse with ours, and it was nice, the chalkiness was a good counterpoint to the tomato. When I do this, I will probably did this, I placed each tomato on a salad of greens with balsamic dressing. I also served it with gazpacho.