Cheese Stuffed Tomatoes

PIn it

Introduction

These cheese-stuffed cherry tomatoes come together in minutes with just a pastry bag and a bowl of filling—no cooking required. The creamy, garlicky cheese mixture brightens with fresh basil and sits perfectly in each hollowed tomato half, making them ideal for appetizer platters or quick entertaining. Chill them until serving for the best texture and flavor.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 6–8 (approximately 30 pieces)

Ingredients

• ¼ cup cream cheese
• 1 tbsp basil chiffonade
• 1 tbsp minced garlic
• 2 tbsp unsalted butter
• ½ tsp salt
• ½ tsp freshly-ground black pepper
• ¼ cup ricotta cheese
• 30 cherry tomatoes, with the very top removed

Instructions

1. Combine all ingredients except tomatoes to make the filling.
2. Place filling into a gallon-size zip-top bag with a small hole snipped in one of the bottom corners.
3. Fill tomatoes about ¾ full.
4. Serve chilled as an appetizer.

Variations

Herb variation: Replace basil with fresh dill, parsley, or a mix of both for a different aromatic profile without changing the creamy base.

Lemon brightness: Add ½ tsp of finely grated lemon zest to the filling for a subtle citrus note that cuts through the richness.

Sun-dried tomato version: Fold 2 tbsp of finely chopped sun-dried tomatoes into the filling for deeper umami and a chewier texture.

Spiced option: Add ¼ tsp of red pepper flakes or a pinch of smoked paprika to the filling for gentle heat or smokiness.

Make-ahead prep: Prepare the filling up to 2 days ahead and refrigerate in an airtight container; pipe into tomatoes just before serving to keep them fresh and firm.

Tips for Success

Hollow the tomatoes carefully. Remove just the top and use a small spoon or melon baller to scoop out seeds without breaking the sides—they hold the filling better when the walls stay intact.

Don’t overfill. The ¾-full guideline prevents the filling from spilling out when you pick them up and keeps the tomato-to-cheese ratio balanced.

Keep the bag hole small. A tiny snip in the corner of the zip-top bag gives you precise control; a large hole will cause the filling to come out too fast and make piping messy.

Chill before serving. Cold tomatoes firm up slightly and the filling sets, so the whole appetizer holds together cleanly on a platter or in your hand.

Prep the tomatoes first. Remove the tops and let them sit cut-side down on a paper towel for 5 minutes to drain excess moisture before filling.

Storage and Reheating

FAQ

Can I use regular tomatoes instead of cherry tomatoes? Yes, but you’ll get fewer pieces and will need to increase filling quantities per tomato. A medium beefsteak tomato cut into quarters and hollowed will each hold about 2 tbsp of filling.

How do I prevent the tomatoes from leaking? Pat the cut side dry with a paper towel after removing the seeds, and don’t overfill. Chilling before serving also helps the tomato firm up and hold its shape.

Can I make the filling ahead? Mix the filling up to 2 days in advance and store it in an airtight container in the fridge. Pipe it into tomatoes up to 4 hours before serving for the best texture.

What if I don’t have a pastry bag? Use a small zip-top bag with a corner snipped off, or transfer the filling to a small spoon and gently press it into each tomato with your thumb.