Description
Small cherry tomatoes filled with a mixture of cream cheese and fresh herbs.
Ingredients
Scale
- 24 cherry tomatoes
- 8 oz cream cheese, softened
- 2 tablespoons fresh chives, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh dill, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Wash and dry the cherry tomatoes. Slice the top off each tomato and gently scoop out the seeds and pulp. Set the tomato shells aside.
- In a medium bowl, combine the softened cream cheese, chives, parsley, and dill.
- Mix until all ingredients are evenly incorporated.
- Season the mixture with salt and pepper.
- Use a small spoon or a piping bag to fill each hollowed tomato with the herbed cream cheese mixture.
- Arrange the stuffed tomatoes on a serving platter.
- Chill for at least 15 minutes before serving.
Notes
- For easier scooping, use a melon baller or a small spoon.
- If you do not have fresh herbs, use 1 teaspoon of dried mixed herbs instead.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Appetizer
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 tomato
- Calories: 50
- Sugar: 1
- Sodium: 80
- Fat: 4.5
- Saturated Fat: 3
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 1.5
- Fiber: 0.2
- Protein: 1.5
- Cholesterol: 15
Keywords: stuffed tomatoes, cherry tomatoes, cream cheese, appetizer, herbed cheese, cold snack