Cherry Tomatoes stuffed with Feta & Kalamata Olives

Kind of a Mediterranean twist on Caprese Salad
from http://www.epicurious.com/recipes/food/views/Cherry-Tomatoes-Stuffed-with-Marinated-Feta-353773?mbid=rss_epinr

yield: Makes 4 to 6 servings

A great side dish—or afternoon snack.

Ingredients
1 7-to 8-ounce package feta cheese, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil plus additional for drizzling
1 tablespoon minced shallot
1/2 teaspoon chopped fresh oregano
1 pound large cherry tomatoes
12 pitted Kalamata olives, halved lengthwise

Preparation
Toss cubed feta, oil, shallot, and oregano in small bowl. Season with salt and pepper.

Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate. Sprinkle with salt and pepper.

Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Drizzle with additional olive oil.

DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Suggestions:
1) Use toothpicks to make serving easier, which will also stabilize them (if you insert the toothpick at an angle).

2) Why not grill or bake the tomatoes a little to heat the inside and get a little melt on the cheese? Seems like a tastier way to do it. Anyone tried either of those things? Good ideas? Oh, also, might sub mozzarella and basil for feta and oregano

3) How about puree about 1/4 C Italian parsley in the mini processor, then add the olives, puree briefly. Then add about 1/2 C goats cheese and a tiny bit more oregano with a grind of pepper...and throw in the feta cheese, mixing in by hand, at the end. This would make filling the tomatoes so much easier. Then I would very lightly drizzle with a good, aged balsamic vinegar in place of the olive oil. What do you think?

4) To stabilize,use a sharp serrated knife to slice off a thin piece off the bottom of the tomato to make level. A bit time consuming but necessary to stop the rollling action