Stuffed Cherry Tomatoes

These Stuffed Cherry Tomatoes are bite-sized, creamy, and bursting with fresh flavor. I love how the tangy tomatoes balance perfectly with the rich cream cheese filling, making them an elegant appetizer that always disappears fast.

Why You’ll Love This Recipe

I like that this recipe is simple yet impressive. The creamy filling with dill and garlic feels fresh and flavorful, and the tomatoes make the perfect little edible cups. I also enjoy that they are easy to make ahead and serve at parties, picnics, or even as a light snack.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 ounces cream cheese (at room temperature)
2 Tablespoons butter (at room temperature)
2 Tablespoons fresh dill (chopped)
1 clove garlic (minced)
48 cherry tomatoes

Directions

1. I start by washing the cherry tomatoes and patting them dry.
2. Using a small knife, I carefully cut off the tops of the tomatoes.
3. I scoop out the pulp and seeds with a small spoon or melon baller, then place the hollowed tomatoes upside down on a paper towel to drain.
4. In a bowl, I mix together the cream cheese, butter, fresh dill, and minced garlic until smooth and well combined.
5. I transfer the filling into a piping bag or a plastic bag with the corner cut off.
6. I pipe the cheese mixture into each hollowed tomato.
7. I arrange the stuffed tomatoes on a serving plate and chill until ready to serve.

Servings and Timing

This recipe makes about 24 servings (2 stuffed cherry tomatoes per person). It takes around 30 minutes to prepare and requires no cooking.

Variations

I sometimes add finely chopped chives or parsley to the filling for extra freshness. For a bolder flavor, I like mixing in crumbled feta or blue cheese. If I want some crunch, I top them with toasted breadcrumbs or crushed nuts. For a more festive version, I sprinkle paprika or add a tiny piece of smoked salmon on top.

Storage/Reheating

I keep these stuffed cherry tomatoes in an airtight container in the refrigerator for up to 24 hours. I don’t recommend freezing them, as the tomatoes lose their texture. Since they are best served chilled, I don’t reheat them.

FAQs

Can I make these ahead of time?

Yes, I prepare them a few hours in advance and keep them chilled until serving.

How do I keep the tomatoes from getting soggy?

I drain them well on paper towels after scooping out the insides to keep the filling firm.

Can I use grape tomatoes instead?

Yes, I sometimes use grape tomatoes, but they are smaller, so I need more for the same amount of filling.

What can I use instead of dill?

I like using parsley, basil, or chives if I don’t have dill on hand.

Can I make them spicy?

Yes, I add a pinch of cayenne pepper or minced jalapeño to the filling for some heat.

Can I use flavored cream cheese?

Yes, herbed or garlic cream cheese works really well and makes the recipe even easier.

How long do leftovers last?

Leftovers are best eaten within 24 hours, as the tomatoes soften quickly.

Can I add protein to the filling?

Yes, I sometimes mix in finely chopped smoked salmon, or crab for a heartier bite.

Do I need to peel the tomatoes?

No, I leave the skins on; the tomatoes hold their shape better this way.

Can I serve these warm?

I prefer serving them chilled, as the filling is meant to be creamy and refreshing.

Conclusion

I love how these Stuffed Cherry Tomatoes are both simple and elegant, making them perfect for any gathering. They’re fresh, flavorful, and easy to customize, which is why I keep coming back to this recipe. Whenever I serve them, they always add a bright and delicious touch to the table.

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