Description
These stuffed cherry tomatoes make a delightful and easy appetizer, combining creamy cheese filling with fresh herbs and a hint of lemon. Perfect for parties or a light snack, these bite-sized treats require no cooking and can be prepared ahead of time.
Ingredients
Scale
Tomatoes
- 1 pound cherry tomatoes
Filling
- 4 ounces cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 small clove garlic, finely minced
- 2 tablespoons finely chopped fresh basil or parsley
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Tomatoes: Wash the cherry tomatoes and slice a small portion off the top of each one. Use a small spoon or melon baller to gently scoop out the seeds and pulp, then turn the tomatoes cut-side down on a paper towel to drain excess moisture.
- Make the Filling: In a bowl, combine the softened cream cheese, grated Parmesan, olive oil, minced garlic, chopped herbs, lemon juice, salt, and black pepper. Mix until smooth and well combined.
- Stuff the Tomatoes: Transfer the cheese mixture into a piping bag or a zip-top bag with the corner snipped off. Pipe the filling into the hollowed-out cavities of each tomato until filled.
- Chill and Serve: Arrange the stuffed tomatoes on a serving platter and refrigerate for at least 15 minutes to let the flavors meld. Serve chilled for best taste.
Notes
- You can add finely chopped sun-dried tomatoes or a pinch of red pepper flakes to the filling for extra flavor.
- These stuffed tomatoes are best served chilled and can be made a few hours in advance for convenience.
