Stuffed Cherry Tomatoes Recipe

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For a refreshing summertime appetizer, fill bite-size cherry tomatoes, round or pear shaped, with a mixture of savory fillings. Let your imagination be your guide in stuffing tomatoes. I've listed my favorite fillings below.

More delicious Appetizer Recipes and Tomato Recipes for more great cooking ideas.

Stuffed Cherry Tomatoes

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Stuffed Cherry Tomatoes Recipe:

Recipe Type: Tomato, Appetizer
Yields: serves many
Prep time: 20 min


24 cherry tomatoes (can use a mixture of red and yellow tomatoes)
Favorite Filling (see recipe below)


Cut a small portion off the bottoms of each tomato so they will sit on a try without rolling. slice off the tops of each tomatoes and scoop out centers with the small end of a melon scope to make a hollow yet sturdy shell; discard centers. TIP: Turn cherry tomatoes upside down and use the bottom for the top when stuffing. This keeps them standing straight.

Invert tomatoes onto damp paper towels and cover with plastic wrap. Refrigerate until ready to fill.

Using a small spoon, fill each tomato with about 1 teaspoon of the filling of your choice. Refrigerate until ready to serve. Remove from refrigerator 15 minutes before serving.


Fresh Cherry Tomatoes
Goat Cheese Filling:

1/4 pound fresh goat cheese
1/4 cup minced fresh basil leaves
1/2 teaspoon salt or to taste
1/2 teaspoon freshly ground pepper

In a bowl, combine the cheese, basil, salt, and pepper. Mix with a fork until well blended.

Mozzarella Cheese Filling:
1 to 2 teaspoons pine nuts, toasted and coarsely chopped
4 ounces fresh soft Mozzarella Cheese
2 tablespoon chopped oil-packed sun-dried tomatoes
1 teaspoon chopped fresh chives
Salt and freshly ground pepper

Preheat oven to 350 degrees F.

Place pine nuts on a baking sheet; bake for 10 minutes or until a light golden brown. In a bowl, combine mozzarella cheese, sun-dried tomatoes, pine nuts, and chives. Season to taste with salt and pepper.

BLT Filling:
1 1/2 pound lean bacon

In a large frying pan over medium-high heat, fry bacon until crisp; drain and crumble into bits. In a small bowl, combine bacon bits and mayonnaise; stir to moisten.

Creamy Shrimp Filling:
1/4 pound cooked shrimp - peeled and deveined
1/2 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons Parmesan cheese
1 teaspoon prepared horseradish
1/2 teaspoon fresh-squeezed lemon juice
Salt and pepper to taste

In a food processor, mix the shrimp, cream cheese, mayonnaise, Parmesan cheese, horseradish, and lemon juice. Season with salt and pepper. Blend until smooth.

Guacamole Filling:
1 clove of garlic, minced
1/2 teaspoon salt or to taste
1 large ripe avocado
Fresh-squeezed lime juice

Mash the ripe avocado with a fork until smooth; add the minced garlic. Add some of the tomato pulp to the mashed avocado. Add a little lime juice.

Crab Filling:
1/2 pound cooked crabmeat, finely chopped
1/4 cup diced celery, very finely chopped
1 tablespoon cashew nuts, chopped fine
1/4 teaspoon Worcestershire sauce
1/8 teaspoon salt or to taste
1/2 teaspoon fresh tarragon, chopped (or 1/4 teaspoon dried tarragon)
1/2 to 1 tablespoon mayonnaise

In a bowl, combine crabmeat, celery, cashew nuts, Worcestershire sauce, salt, tarragon, and mayonnaise (use just enough mayonnaise to moisten and hold ingredients together).


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