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Stuffed cherry tomatoes with cream cheese

Stuffed Cherry Tomatoes

Author: Julia
Stuffed cherry tomatoes filled with cream cheese, parmesan and herbs. The perfect summer appetizer when cherry tomatoes are in season and excellent bite-size food for outdoor entertaining.
4.41 from 50 votes
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Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 20 - 24 cherry tomatoes
Calories 24 kcal

Ingredients
  

For the filling:

  • ½ cup cream cheese (softened, packed, see note 1)
  • 4 tablespoons parmesan powder (see note 2)
  • 1 teaspoon dried parsley
  • 1-2 tablespoons fresh dill (finely chopped)
  • ½ teaspoon garlic powder (optional)
  • black pepper (a generous pinch)
  • paprika (for sprinkling)

Instructions
 

  • Rinse cherry tomatoes under running water and pat them dry. Cut off the top where the stem was. With a sharp-point knife, cut around the center of the tomato (This will make it easier to scoop the middle part out). With a small spoon or a measuring spoon – ¼ teaspoon works great, remove all the seeds.
  • When done, level off the tomato by cutting a very small piece off of the bottom. Place it onto a paper kitchen towel the open side down to get rid of any excess juices.
  • For the filling: In a bowl, mix all the ingredients together until well combined. Taste and adjust to your liking, if needed.
  • Transfer the filling into one of the corners of a Ziploc bag. With scissors, cut a small hole and fill each cherry tomato up to the top and a little bit over. Sprinkle with paprika.
  • Optional: Top with a small piece of fresh dill weed.
  • Serve right away or refrigerate (for best results put them in an airtight container) until ready to serve.

Notes

  1. You will need slightly more than 4 ounces (120 grams) of cream cheese (Philadelphia).
  2. Use either Parmesan powder or finely grated parmesan. Grana Padano (cheaper) or Pecorino (saltier) are also great alternatives.
  3. These stuffed cherry tomatoes keep well in the fridge (stored in an airtight container) for several hours. You can store them overnight but they might lose their freshness slightly.
  4. Paprika can be substituted with smoked paprika or cayenne pepper.

Nutrition

Calories: 24kcal (1%)Carbohydrates: 1gProtein: 1g (2%)Fat: 2g (3%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 7mg (2%)Sodium: 35mg (2%)Potassium: 11mgFiber: 0.02gSugar: 0.2gVitamin A: 87IU (2%)Vitamin C: 0.02mgCalcium: 15mg (2%)Iron: 0.02mg
Keyword bite-sized appetizers, finger food
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