These Stuffed Cherry Tomatoes are the perfect party appetizer for any party.

They’re stuffed with a classic cream cheese and Italian herb mixture, making them perfect for a dinner party or a weekend brunch. The filling is so versatile it can easily be used on other veggies as well. Besides being extremely tasty, these little appetizers are extra awesome because they can be made ahead of time.

Over the years, we’ve experimented with A LOT of party platters and appetizers.

Some were winners and some were not, but these Stuffed Cherry Tomatoes have ALWAYS been a huge hit! We often double or triple the recipe because they always disappear so fast.

There are two ways to make them, depending on how much time you have

The cherry tomatoes can be stuffed for a fancier presentation OR, for a much faster prep, they can be set on top of a cucumber coin that’s been slathered with a spoonful of the cream cheese mixture. We’ve made both versions and have had the same resounding favorable response.


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Bite-Size Stuffed Cherry Tomatoes
Prep Time 20 minutes
Servings
Ingredients
Main ingredients:
For the cucumber coin (quicker) version:
Prep Time 20 minutes
Servings
Ingredients
Main ingredients:
For the cucumber coin (quicker) version:
Instructions
If making the cucumber coin (quicker) version:
  1. In a small bowl combine cream cheese, dressing mix, basil, milk and beat until smooth. (Use another tablespoon of milk if you like a creamier consistency.)
  2. Spread a small portion of cream cheese filling on each cucumber slice/coin. Top each cucumber coin with a cherry tomato. Refrigerate up to 6 hours before serving.
If making the stuffed cherry tomato (fancier) version:
  1. In a small bowl combine cream cheese, dressing mix, basil, milk and beat until smooth. (Use another tablespoon of milk if you like a creamier consistency.)
  2. Cut a very small portion off the bottom of each tomato so they sit nicely. Make an X cut on the top of each tomato down to around 1/4 inch from the bottom. Using a small melon baller gently remove and discard the centers.
  3. Using a spoon or piping bag fill each tomato with about 1 teaspoon of the filling. Refrigerate up to 6 hours before serving.
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