Description
Delightful and easy-to-make stuffed cherry tomatoes filled with a creamy blend of cream cheese, mayonnaise, fresh herbs, and a hint of garlic and lemon zest. Perfect as a party appetizer or a light snack, these bite-sized treats are garnished with optional toppings like bacon, olives, or Parmesan for extra flavor.
Ingredients
Scale
Tomatoes
- 1 pint cherry tomatoes
Filling
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon lemon zest
Optional Toppings
- Crumbled bacon
- Finely chopped olives
- Grated Parmesan cheese
Instructions
- Prepare the tomatoes: Slice a small portion off the bottom of each cherry tomato so they sit flat, then slice off the tops and scoop out the seeds using a small spoon or melon baller.
- Drain the tomatoes: Place the hollowed tomatoes upside down on a paper towel to drain for 10–15 minutes, removing excess moisture for optimal filling consistency.
- Make the filling: In a small bowl, combine the softened cream cheese, mayonnaise, finely chopped chives, parsley, minced garlic, salt, pepper, and lemon zest. Mix until smooth and well blended.
- Fill the tomatoes: Transfer the filling into a piping bag or a zip-top bag with the corner cut off. Pipe the creamy mixture into each tomato cavity, mounding slightly on top.
- Add toppings and chill: Garnish stuffed tomatoes with optional toppings like crumbled bacon, olives, or Parmesan if desired. Chill in the refrigerator for 15 minutes to enhance flavors and improve presentation before serving.
Notes
- These stuffed cherry tomatoes make an ideal party appetizer or light snack.
- You can prepare the filling up to a day ahead and assemble the tomatoes just before serving to save time.
- For a dairy-free version, substitute cream cheese and mayonnaise with plant-based alternatives.
