Cheese-Stuffed Cherry Tomatoes

Cheese-Stuffed Cherry Tomatoes
Yield: 36 stuffed tomatoes Prep 20 mins Chill 1 hr


  • 36 cherry tomatoes
  • 1 package (4 ounces) garlic-and-herb spreadable cheese (such as Allouette)
  • 2 tablespoons buttermilk
  • 1/2 cup grated sharp Cheddar cheese

Make It

1. Cut tops off tomatoes. Gently remove seeds and pulp with a small melon baller or measuring spoon. Invert onto a paper towellined baking sheet and let drain.

2. Into the bowl of a food processor, put spreadable cheese and buttermilk. Whirl until smooth. Add cheddar and pulse two or three times.

3. Place cheese mixture into a pastry bag fitted with a medium-size star tip. Pipe cheese mixture into tomatoes.

4. Refrigerate at least 1 hour.

Nutrition Facts

Amount Per Serving: cal. (kcal): 17, Fat, total (g): 1, chol. (mg): 3, sat. fat (g): , carb. (g): 1, fiber (g): , pro. (g): 1, sodium (mg): 27, Percent Daily Values are based on a 2,000 calorie diet.