Makes about 24 pieces

Make-Ahead Note: This easy appetizer can be refrigerated for up to 1 day. Garnish with parsley just before serving.

Cut 1/4-inch slice off top of each tomato and gently scoop out seeds. Stir goat cheese and tapenade together in bowl until smooth. Transfer cheese mixture to small zipper-lock plastic bag and press cheese into one corner. Twist bag tightly around cheese, squeezing out as much air as possible. Snip off corner tip of plastic bag, insert tip into each tomato, and squeeze to fill each tomato. Transfer to platter and garnish with parsley. Serve.