Cherry Tomatoes Stuffed with Herbed Cheese | Living the Country Life

Cherry Tomatoes Stuffed with Herbed Cheese

These tiny bright bite-size gems are a cinch to make. Prepare them up to 2 hours in advance, then cover and refrigerate until serving time. For a colorful variation, use a combination of red, yellow, and orange cherry tomatoes.

Start to Finish: 25 minutes

3 ounces cherry tomatoes, 1 to 1-1/2 inches in diameter
2 tablespoons purchased pesto
1 clove garlic, minced
2 tablespoons snipped fresh parsley
2 tablespoons snipped fresh chives
1 ounce cream cheese
4 ounces fresh goat cheese (chevre) or cream cheese
Fresh parsley or fresh dill sprigs (optional)
1 tablespoon snipped fresh tarragon or dill

1.  Using a sharp knife cut off the top 1/3 of each  tomato on the stem end. Set aside the tops for garnish, if deired, or discard. Hollow out tomatoes; invert on paper towels and set aside.

2.  Place pesto, garlic, the 2 tablespoons parsley, chives, and tarragon or dill in a food processor . Process for 15 seconds; add the cream cheese and chÅvre. Process another 30 to 45 seconds or until the filling is smooth.

3.  Place the filling in a pastry bag fitted with a star tip and pipe into each cherry tomato. Garnish with fresh parsley or dill sprigs and/or reserved tomato tops.


Number of Servings: 36

Nutrition Facts per  : 40 cal., 3 g total fat (2 g sat. fat), 8 mg chol., 38 mg sodium, 1 g carb., 0 g dietary fiber, 1 g protein.

Daily Values: 5 % vit. C, 1 % calcium, 1 % iron.

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