Description
Delightful and easy-to-make stuffed cherry tomatoes filled with a creamy blend of cream cheese, Parmesan, fresh herbs, and garlic. These bite-sized appetizers are perfect for parties and gatherings, requiring no cooking and just a short chill time to set the filling.
Ingredients
Scale
Tomatoes
- 1 pint cherry tomatoes
Filling
- 4 oz cream cheese, softened
- 2 tablespoons mayonnaise or sour cream
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh chives or green onions
- 1 garlic clove, minced
- Salt and black pepper to taste
Optional Garnishes
- Chopped cooked bacon
- Crumbled feta
- Fresh herbs
Instructions
- Prepare Tomatoes: Slice a small portion off the top of each cherry tomato and use a small spoon or the tip of a knife to gently scoop out the seeds and pulp. Turn the hollowed tomatoes upside down on a paper towel and let drain for 10–15 minutes to remove excess moisture.
- Make Filling: In a small bowl, combine the softened cream cheese, mayonnaise or sour cream, grated Parmesan, chopped chives, minced garlic, salt, and black pepper. Mix thoroughly until the mixture is smooth and creamy.
- Fill Tomatoes: Transfer the filling into a piping bag or a zip-top plastic bag with a corner snipped off. Carefully pipe the cream cheese mixture into each hollowed tomato until filled.
- Garnish and Chill: Optionally, garnish the filled tomatoes with extra chopped chives, crumbled cooked bacon, or fresh herbs to enhance flavor and presentation. Refrigerate the stuffed tomatoes for about 20 minutes before serving to allow the filling to firm up and meld the flavors.
Notes
- These appetizers are ideal for parties and can be prepared up to a day in advance to save time.
- For a different flavor twist, try mixing finely chopped cooked spinach or olives into the filling.
- Omitting bacon makes this recipe vegetarian-friendly.
