1. Preheat the oven to 375°F.

2. Wash and dry the cherry tomatoes.

3. Using a sharp knife, cut a small slice off the top of each tomato to create a flat surface.

4. Using a small spoon or melon baller, gently scoop out the seeds and flesh from the center of each tomato. Be careful not to puncture the sides or bottom of the tomato.

5. In a small bowl, mix together the almond butter and blue cheese until well combined. Add salt and pepper to taste.

6. Fill each tomato with a small amount of the almond butter mixture, using a spoon or piping bag.

7. Place the filled tomatoes on a baking sheet lined with parchment paper.

8. Bake for 8-10 minutes, or until the filling is slightly golden and bubbly.

9. Remove from oven and let cool for 2-3 minutes before serving.