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Stuffed cherry tomatoes filled with cream cheese, parmesan and herbs. The perfect summer appetizer when cherry tomatoes are in season and excellent bite-size food for outdoor entertaining.
They taste best chilled but can be enjoyed right away as well. Make them ahead and keep them refrigerated until ready to serve!
What do these stuffed cherry tomatoes contain?
Gluten: No
Dairy: Yes
Nuts: No
Are they low-carb?
Yes, they are.
How to make stuffed cherry tomatoes
When choosing cherry tomatoes, go for the ones that are ripe as it should be easier to scoop out the seeds and the hard parts.
Rinse them well and pat dry. Cut the top of (when the stem was). The easiest way is to cut carefully through the hard parts first (using a knife) and then scoop out the flesh and seeds. This is the only tedious step. After, everything gets easier and quicker.
I like to turn the tomato “shells” the open side down and place them onto a paper kitchen towel. That way, any excess juices will come out.
Meanwhile, mix together the filling. Taste it and adjust to your liking (you can add more herbs, garlic, cheese,….).
Transfer the filling to a Ziploc bag, cut a small hole, and fill each cherry tomato. The number of tomatoes you will get will more likely be different, depending on how small or big they are. In general, count with 20-24.
Possible substitutions
Use other herbs instead of parsley – fresh chives or dill, finely chopped.
Smoked paprika or cayenne pepper are good substitutes for regular paprika.
Parmesan can be substituted with Grana Padano (cheaper) or Pecorino (saltier).
Pro tips
- If possible, choose cherry tomatoes that are not extra small as removing the flesh might be a challenge with the tiny ones.
- Use the smallest spoon you have to scoop out the flesh (a ¼ teaspoon works wonders here). I like to make a few cuts with a sharp knife first and then remove the inside with a spoon. It goes easier that way. Just make sure not to cut through.
- A piping bag and a cake decorating tip will definitely make your cherry tomato appetizers look professional, but they are not needed. A Ziploc bag will do the trick as well!
- A little sprig of fresh dill on top of stuffed cherry tomatoes does not only make them look pretty but also gives you an extra dill “kick”.
Planning a party - tips
Cater for everyone - When throwing a gathering or party for a larger amount of people it is good to remember their diets (some might be vegan, some might be gluten-free,…) and try to prepare foods that they can also enjoy. There are plenty of recipes that take literally minutes to make and your guests will definitely appreciate your effort!
Plan ahead – choose recipes and make a shopping list. If you can, prepare some ahead so you don’t have to do everything on the day of your party. Ask for help if you need it!
Think variety – Sweet, salty, crunchy, light, chilled, refreshing, warm, healthy… Some can tick more boxes than 1 (i.e.: fruit kabobs with sweet dip = sweet but also healthy, refreshing, and light. Vegans can enjoy the fruits only and omit the dip if not vegan friendly.
More cherry tomato appetizers you might like to try:
- Caprese Salad Bites
- Crudite Platter – a simple appetizer that only takes minutes to put together.
- Simple Heart Shaped Appetizer – for your loved ones (whether it is Valentine’s Day or a special occasion such as a birthday), this is a fun and easy entrée that anyone can make.
Yield: 20-24 cherry tomatoes
Stuffed Cherry Tomatoes
Stuffed cherry tomatoes filled with cream cheese, parmesan and herbs. The perfect summer appetizer when cherry tomatoes are in season and excellent bite-size food for outdoor entertaining.
Prep Time20 minutes
Total Time20 minutes
Ingredients
For the filling:
- ½ cup softened cream cheese (packed), see note 1
- 4 tablespoons parmesan powder, see note 2
- 1 teaspoon dried parsley
- 1-2 tablespoons fresh dill weed, finely chopped
- ½ teaspoon garlic powder, or to taste (optional)
- black pepper, a generous pinch
- paprika, for sprinkling
Instructions
- Rinse cherry tomatoes under running water and pat them dry. Cut off the top where the stem was. With a sharp-point knife, cut around the center of the tomato (This will make it easier to scoop the middle part out). With a small spoon or a measuring spoon – ¼ teaspoon works great, remove all the seeds.
- When done, level off the tomato by cutting a very small piece off of the bottom. Place it onto a paper kitchen towel the open side down to get rid of any excess juices.
- For the filling: In a bowl, mix all the ingredients together until well combined. Taste and adjust to your liking, if needed.
- Transfer the filling into one of the corners of a Ziploc bag. With scissors, cut a small hole and fill each cherry tomato up to the top and a little bit over. Sprinkle with paprika.
- Optional: Top with a small piece of fresh dill weed.
- Serve right away or refrigerate (for best results put them in an airtight container) until ready to serve.
Notes
- You will need slightly more than 4 ounces (120 grams) of cream cheese (Philadelphia).
- Use either Parmesan powder or finely grated parmesan. Grana Padano (cheaper) or Pecorino (saltier) are also great alternatives.
- These stuffed cherry tomatoes keep well in the fridge (stored in an airtight container) for several hours. You can store them overnight but they might lose their freshness slightly.
- Paprika can be substituted with smoked paprika or cayenne pepper.
Nutrition Information:
Yield:
24Serving Size:
1
Amount Per Serving:Calories: 21Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 32mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g
