Olive and Goat Cheese Stuffed Cherry Tomatoes

Goat cheese stuffed cherry tomatoes.

Olive and goat cheese stuffed cherry tomatoes.

These little stuffed tomatoes were a real hit at our weekend cookout.  They’re cute to look at, and make a great pop-in-your-mouth appetizer.  Scooping out the insides of cherry tomatoes can be a little tricky, and time consuming, but well worth the effort.  The best tool for the job – I think – is a 1/4 teaspoon measuring spoon.  If using the small tomatoes is too labor intensive, then try using grape tomatoes or the Campari variety for an appetizer that is 2-3 bites in size.


These tomatoes provide bright spots of color on a tray of appetizers, or also included on a cold salad plate.  For the diet conscious, its reassuring to know that each tomato is only 14 calories, with 1 g. fat, and  1 g. carbohydrate, but  43 mg. potassium, ( a good thing) and 21 mg. sodium, ( not great, but not too bad).  So these can be enjoyed pretty much guilt-free.  I hope you like them and will give them a try real soon.


Yield:  Makes 2 dozen


Hollow out small tomatoes, fill with a goat cheese and olive mixture.

Hollow out small tomatoes, fill with a goat cheese and olive mixture.

  • 24  cherry tomatoes,  about 1 pint.
  • 3 ounces goat cheese
  • 2 Tablespoons finely chopped olives.  I used Calamata olives, but green olives may also be used.
  • 1 Tablespoon low-fat milk
  • 1/8 tsp. freshly ground black pepper
  • 1/2 tsp. dried oregano
  • 2 tsp. finely chopped parsley

1.  Slice about 1/4 inch off the top of each tomato.  If necessary, trim a sliver off the bottom so the tomato sits flat.  Gently scoop out the seeds with a small spoon or the tip of a small knife.

2.  Mash the goat cheese, olives, milk and pepper in a small bowl until well combined.  Fill each hollowed tomato with a generous 1 teaspoon of the cheese mixture.  Sprinkle with some of the chopped parsley and more pepper, if desired.

Bright and appetizing!

Bright and appetizing!

SOURCE:  Eating Well


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