Cherry Tomatoes Stuffed with Basil Garlic Cheese

Introduction

You mix cream cheese, ricotta cheese, basil chiffonade, minced garlic, and butter into a smooth filling, then pipe it into 30 cherry tomatoes until each is about ¾ full. You get a cold appetizer that takes 20 minutes, needs no cooking, and fits well on a party tray or as a light starter.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Servings: 6

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

• Replace basil chiffonade with chives if you want a sharper, less sweet herb flavor.
• Replace ricotta cheese with more cream cheese for a firmer, denser filling that pipes more cleanly.
• Use grape tomatoes instead of cherry tomatoes if you want a slightly firmer tomato with a smaller filling cavity.
• Cut the minced garlic back slightly if you want a milder filling that lets the cheeses stand out more.
• Serve immediately for a softer filling, or chill the filled tomatoes for 30 minutes for a firmer texture and neater presentation.

Tips for Success

• Let the cream cheese and unsalted butter soften before mixing so the filling turns smooth instead of lumpy.
• Cut only a thin top off each cherry tomato so you keep enough structure to hold the filling.
• Snip a small hole in the zip-top bag; a large opening makes it easy to overfill or split the tomatoes.
• Stop at about ¾ full, as written, so the filling stays inside when you move the tomatoes to a platter.
• If the filling feels too soft after mixing, chill it for 10 to 15 minutes before piping.

Storage and Reheating

Store the filled tomatoes in a single layer in an airtight container in the refrigerator for up to 1 day. If you want to prep ahead, store the filling separately in an airtight container in the refrigerator for up to 3 days and fill the tomatoes closer to serving.

FAQ

Can you make these ahead of time?

Yes. For the best texture, make the filling ahead and store it separately, then fill the tomatoes the same day you plan to serve them.

Do you need to scoop out the tomato centers?

No. Removing just the very top is enough for this recipe, and leaving the centers intact helps the tomatoes hold their shape.

Can you use grape tomatoes instead of cherry tomatoes?

Yes. Grape tomatoes work, but they are usually narrower, so piping the filling takes a little more care and each tomato will hold less.

What can you use instead of ricotta cheese?

You can use more cream cheese if needed. The filling will be thicker, richer, and a little less soft once chilled.