“You can also use the little, yellow, pear-shaped tomatoes for this recipe, and feel free to use minced tarragon or chervil instead of basil.” - by RNCOGGINS
Ingredients
Adjust Servings
Original recipe yields 24 stuffed cherry tomatoes
Directions
- In a medium-sized bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.
- Cut the top off each cherry tomato. Using a small spoon, carefully scoop out the pulp to make a hollow, yet sturdy, shell. Drain off any juice that may be in the tomato shells.
- Using a small spoon, scoop about 1 teaspoon of the cheese mixture and carefully stuff into a tomato shell. Repeat until tomatoes or cheese mixture is used up. Arrange the filled tomatoes on a platter to serve.
Nutrition
Amount Per Serving (12 total)
- Calories
- 42 cal
- 2%
- Fat
- 2.9 g
- 5%
- Carbs
- 1.9 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (80)
Rate This Recipe
"I really enjoyed these. Made them for a party and they were a big hit. I used a serrated grapefruit spoon to do the tomatoes, which worked well...." See more"
Tina B in KC
"Good stuff! I took a tiny slice off the bottom so they would sit upright. I also added some roasted garlic to the mix and it was a little creamier. I put it in a ziplock, snipped the corner off and..." See more piped into the tomato cups."
CELTIC_LASS
"I thought this was a great recipe! Well worth the time of hollowing out all those cherry tomatoes (I doubled the recipe). I used it for my boyfriends art opening and people loved them! I did take o..." See morether reviewers advice and did not use any salt and it was a good thing I did. It would have been way too salty otherwise. I also used a combination of feta and crumbled blue cheese for added flavor."
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