Slice the top third of the tomatoes and save as "hats" for the final presentation. Remove the core and seeds of the tomatoes.
Mix the Boursault, butter and breadcrumbs in the wine to make homogenous dough.
Add garlic and chives, and salt and pepper to taste.
Scoop the mixture into the tomatoes, then recover with the tomato hats. Decorate with herbs or chives. Serve as an entrée.