Cheese Stuffed Tomatoes

Introduction

These cheese-stuffed cherry tomatoes come together in about 15 minutes and need no cooking—just a sharp knife, a mixing bowl, and a piping bag. The filling is a bright, herb-forward blend of cream cheese and ricotta, seasoned with garlic and fresh basil, that stays creamy when chilled and holds its shape inside the hollowed tomatoes.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 6–8 (makes 30 pieces)

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

Lemon and dill: Replace the basil with fresh dill and add 1 tsp of lemon zest to the filling for a brighter, more herbaceous bite.

Sun-dried tomato: Finely chop 2 tbsp of sun-dried tomatoes (oil-packed, drained) and fold into the filling for a concentrated tomato and umami depth.

Smoked paprika heat: Add ¼ tsp smoked paprika and a pinch of cayenne pepper to the filling for a warm, smoky undertone.

Pesto swirl: Mix 2 tbsp of prepared pesto directly into the filling instead of the basil chiffonade for an intense herb and garlic flavor.

Nutmeg accent: Add a small pinch of freshly grated nutmeg to the filling—it rounds out the savory cheese and garlic notes without overpowering them.

Tips for Success

Hollow the tomatoes carefully. Use a small melon baller or the tip of a vegetable peeler to scoop out the seeds and juice without breaking the tomato walls. Pat the insides dry with a paper towel so the filling doesn’t slide around.

Chill the filling before piping. If your cream cheese and butter are warm, the filling will be too soft to hold its shape in the bag. Mix it, then refrigerate for 10 minutes before moving to the piping bag.

Don’t overfill. Stopping at three-quarters full keeps the tomatoes stable and gives them a neat, professional appearance when served.

Make the filling ahead. You can combine all the ingredients except the tomatoes up to a day in advance and store it in an airtight container in the fridge. Pipe into the tomatoes just before serving so they stay crisp.

Storage and Reheating

Store the stuffed tomatoes in an airtight container on a refrigerator shelf (not the door) for up to 2 days. The filling will firm up as it cools, and the tomatoes will release a small amount of juice over time, which won’t affect the taste but may soften them slightly.

FAQ

Can I make these several hours ahead?

Yes. Assemble them up to 4 hours before serving and keep them on a covered plate in the fridge. Any longer and the tomatoes begin to weep, making them soggy.

Can I use a piping bag with a star tip instead of a snipped zip-top bag?

Absolutely. A star tip will give you a more decorative finish, though the filling will be slightly stiffer to push through—make sure it’s well chilled and let it sit at room temperature for 2 minutes if it becomes too stiff to pipe.

What if I don’t have fresh basil?

Fresh dill, tarragon, or Italian parsley work well in the same quantity. Dried herbs are much more concentrated, so use only ½ tsp if that’s all you have on hand.

Can I double the recipe?

Yes. Simply double all ingredients, including the number of tomatoes. The filling behaves the same way in larger batches, though you may need a second piping bag if you’re preparing them all at once.