1. For the dressing, mix the vinegar, salt, sugar and pepper together well. Peel and finely chop the shallots, add to the vinegar mixture and mix in the oil. 2. Pluck the stems from the cocktail tomatoes, wash the tomatoes, drain them and cut off the upper third. Carefully remove the seeds. Finely dice the lids and add to the dressing. Fill the tomatoes with the cream cheese and place on a serving plate. 3. Wash the basil, drain well and finely chop the leaves. Drizzle the dressing over the tomatoes and serve sprinkled with basil leaves. there is also ciabatte bread