Stuffed Cherry Tomatoes with Herb Cream

Of all the recipes I keep in my back pocket for effortless entertaining, this one for Stuffed Cherry Tomatoes with Herb Cream holds a special place in my heart. I first made them for a family summer barbecue, hoping for a light, refreshing appetizer that wouldn’t weigh everyone down before the main event. I arranged them on a large white platter, their vibrant red and creamy, herb-flecked white creating a beautiful mosaic of color. They were gone in minutes. My brother-in-law, who usually sticks to chips and dip, came over to tell me they were “dangerously addictive.” My kids, who often shy away from raw vegetables, were popping them into their mouths like candy. It was a resounding success. The magic of this recipe lies in its simplicity and the explosion of flavor and texture in each bite: the sweet, juicy burst of the tomato, the cool, tangy creaminess of the herb-infused filling, and the fresh, aromatic finish. It’s a recipe that looks elegant and complicated but is secretly one of the easiest things you can make. It has since become my go-to for everything from holiday parties to casual get-togethers, always earning rave reviews and requests for the recipe.

Ingredients

Here is the simple list of fresh, flavorful components you’ll need to create these delightful appetizers. Choosing high-quality ingredients will make a noticeable difference in the final taste.

• Cherry Tomatoes: 2 pints (about 4 cups). Look for firm, ripe, and uniformly sized cherry or grape tomatoes for a consistent and beautiful presentation.
• Cream Cheese: 8 ounces (1 block), full-fat. This should be softened to room temperature to ensure a smooth, lump-free filling. Full-fat provides the richest flavor and creamiest texture.
• Mayonnaise: 2 tablespoons. Adds a subtle tangy richness and helps to create a perfectly pipeable consistency for the filling.
• Fresh Chives: 2 tablespoons, finely chopped. These provide a delicate, mild onion flavor that complements the cream cheese beautifully.
• Fresh Parsley: 2 tablespoons, finely chopped. Italian flat-leaf parsley is preferred for its robust, fresh flavor that brightens the entire filling.
• Fresh Dill: 1 tablespoon, finely chopped. Dill adds a unique, slightly tangy, and aromatic note that is the secret weapon of this herb cream.
• Garlic Powder: ½ teaspoon. This provides a gentle, consistent garlic flavor throughout the filling without the harsh bite of raw garlic.
• Onion Powder: ½ teaspoon. Adds a savory depth and complexity to the cream cheese base.
• Salt: ¼ teaspoon, or to taste. Essential for enhancing all the other flavors in the recipe.
• Black Pepper: ¼ teaspoon, freshly ground, or to taste. Freshly ground pepper offers a more potent and aromatic spice.
• Paprika: For garnish (optional). A light dusting adds a pop of color and a hint of smoky sweetness.

Instructions

Follow these step-by-step instructions carefully to achieve perfectly stuffed cherry tomatoes every time. The process can be broken down into preparing the tomato shells and creating the delicious filling.

Step 1: Prepare the Cherry Tomatoes
First, gently wash and thoroughly dry all the cherry tomatoes. A wet surface can make them slippery and difficult to handle, and it can water down the filling. Using a small, sharp serrated knife, slice a very thin layer off the bottom of each tomato. This creates a stable, flat base, preventing them from rolling around on your serving platter.

Step 2: Hollow Out the Tomatoes
Next, slice about ¼ inch off the top (stem end) of each tomato. Using a small ¼-teaspoon measuring spoon, a grapefruit spoon, or a small melon baller, carefully scoop out the seeds and pulp from the inside of each tomato. Be gentle to avoid piercing the tomato walls. Place the hollowed-out tomato shells upside down on a tray lined with paper towels. This crucial step allows any excess juice to drain out, preventing a watery filling later. Let them drain for at least 15-20 minutes.

Step 3: Prepare the Herb Cream Filling
While the tomatoes are draining, you can prepare the filling. In a medium-sized mixing bowl, place the softened block of cream cheese. It is vital that the cream cheese is at room temperature to avoid a lumpy filling. Using an electric hand mixer or a sturdy whisk, beat the cream cheese until it is completely smooth and creamy.

Step 4: Combine the Ingredients
To the smooth cream cheese, add the mayonnaise, finely chopped chives, parsley, dill, garlic powder, onion powder, salt, and black pepper. Continue to beat the mixture with the hand mixer on low speed (or stir vigorously with a spatula) until all the ingredients are evenly distributed and the filling is light and fluffy. Scrape down the sides of the bowl as needed to ensure everything is incorporated.

Step 5: Taste and Adjust Seasoning
Take a moment to taste the filling. This is your chance to perfect it. Does it need a little more salt to make the flavors pop? A bit more pepper for a kick? Another pinch of dill for more freshness? Adjust the seasonings according to your preference.

Step 6: Fill the Tomatoes
Now it’s time to stuff the prepared tomato shells. For a clean, professional look, transfer the herb cream filling into a piping bag fitted with a star tip (like a Wilton 1M) or a simple round tip. If you don’t have a piping bag, a small zip-top plastic bag with a corner snipped off works just as well. You can also use a small spoon, though piping is faster and neater. Carefully pipe or spoon the filling into each hollowed-out cherry tomato, filling it generously so it mounds slightly over the top.

Step 7: Garnish and Chill
Arrange the stuffed cherry tomatoes on your serving platter or a baking sheet lined with parchment paper. For an extra touch of elegance, lightly sprinkle the tops with a pinch of paprika or some extra finely chopped fresh herbs. Once all the tomatoes are filled and garnished, cover the platter loosely with plastic wrap and place it in the refrigerator to chill for at least 30 minutes. This allows the filling to firm up and the flavors to meld together, resulting in a much better taste and texture.

Nutrition Facts

• Servings: This recipe yields approximately 40-48 stuffed tomatoes, serving about 8-10 people as an appetizer.
• Calories per Serving (Approx. 5 pieces): 110-130 kcal. A light and refreshing option that won’t spoil your main course.
• Fat: Primarily from the full-fat cream cheese and mayonnaise, this provides the rich, satisfying mouthfeel of the filling.
• Carbohydrates: Low in carbohydrates, with the majority coming from the natural sugars in the cherry tomatoes.
• Protein: A modest amount of protein is present from the dairy in the cream cheese.

Preparation Time

This recipe is relatively quick to assemble, with most of the time spent on the hands-on preparation of the tomatoes.

• Preparation: 25-30 minutes (washing, slicing, and hollowing the tomatoes; mixing the filling).
• Draining/Chilling Time: 45 minutes (20 minutes for draining the tomatoes, at least 30 minutes for chilling the final product).
• Total Time: Approximately 1 hour and 15 minutes.

How to Serve

These versatile bites can be presented in numerous ways to suit any occasion. Their vibrant color and elegant appearance make them a centerpiece on any table.

• As a Standalone Appetizer:
  • Arrange them neatly in rows or a circular pattern on a large, flat platter.
  • Choose a contrasting platter color, like white or black, to make the red of the tomatoes pop.
  • Garnish the platter itself with large parsley sprigs or fresh dill fronds for a professional touch.
• On a Charcuterie or Appetizer Board:
  • Nestle them in small clusters around the board. They add a fresh, juicy element that beautifully contrasts with cured meats, cheeses, crackers, and nuts.
  • Their cool, creamy nature provides a perfect counterpoint to salty items like olives and prosciutto.
• For Different Occasions:
  • Summer Barbecues: They are a cool and refreshing bite on a hot day.
  • Holiday Parties: Their red and green (from the herbs) colors are naturally festive for Christmas or other celebrations.
  • Elegant Cocktail Parties: Their bite-sized, no-mess nature makes them ideal for mingling.
  • Picnics and Potlucks: They travel well if kept in a chilled container. Prepare them in a disposable aluminum tray for easy transport and serving.
• As a Garnish or Side:
  • Use a few to garnish a plate of grilled chicken, fish, or beef. They add color and a burst of fresh flavor.
  • Serve them alongside a light lunch salad or a simple sandwich for an elevated side dish.

Additional Tips

Here are eight expert tips to help you perfect this recipe and customize it to your liking.

1. Choose the Right Tomatoes: The success of this dish starts with the tomatoes. Opt for cherry tomatoes over grape tomatoes if possible, as their round shape is generally easier to hollow out and provides a better vessel for the filling. Look for ones that are firm to the touch and have a deep, uniform red color, indicating ripeness and flavor. Try to select tomatoes of a similar size for a more uniform and professional-looking platter.
2. Master the Hollowing Technique: Don’t rush the hollowing process. A small, serrated grapefruit spoon is an excellent tool for this job, as its toothed edges grip and scoop the pulp effectively. Alternatively, a ¼-teaspoon measuring spoon has the perfect curve and size. Scrape gently around the inner walls to remove the seeds and pulp without puncturing the tomato skin.
3. The Importance of Room Temperature Cream Cheese: This cannot be stressed enough. Trying to beat cold cream cheese will result in a lumpy, uneven filling. To soften it quickly, you can unwrap the block, place it on a microwave-safe plate, and microwave it in 10-second intervals until it’s soft to the touch but not melted.
4. Don’t Skip the Draining Step: Placing the hollowed-out tomatoes upside down on paper towels is a critical step. Cherry tomatoes hold a surprising amount of liquid, which, if not drained, will seep into your cream cheese filling, making it watery and diluting the flavor. Give them a good 15-20 minutes to drain properly.
5. Achieve the Perfect Filling Consistency: If your filling seems too thick to pipe easily, you can thin it out by adding another teaspoon of mayonnaise or even a small splash of milk or cream. If it seems too thin, you can thicken it by chilling it in the refrigerator for 20-30 minutes before transferring it to your piping bag.
6. Get Creative with Herb Combinations: While the chive, parsley, and dill combination is classic, feel free to experiment. Basil would lend a lovely Italian-inspired flavor. A touch of fresh oregano or thyme would be delicious. For a hint of freshness, a small amount of finely chopped mint could also be a surprising and delightful addition.
7. Add a Surprise Crunch: For an extra layer of texture, consider adding a crunchy element. You could mix in a tablespoon of finely chopped toasted pecans or walnuts into the filling. Alternatively, after filling the tomatoes, you can dip the creamy tops into toasted panko breadcrumbs, crushed crackers, or finely crumbled ham for a savory, crunchy finish.
8. The Ultimate Make-Ahead Strategy: For maximum freshness, it’s best to assemble these on the day of serving. However, you can do all the prep work a day in advance. Hollow out the tomatoes, store them in an airtight container lined with paper towels in the fridge, and mix the herb cream filling completely, storing it in a separate airtight container or an already-prepared piping bag. When you’re ready to serve, simply pipe and garnish.

FAQ Section

Here are answers to some of the most frequently asked questions about making Stuffed Cherry Tomatoes with Herb Cream.

1. Can I make these stuffed cherry tomatoes ahead of time?
Yes, but with a specific strategy. For the best results, you can prepare the components up to 24 hours in advance. Hollow out the tomatoes and store them in an airtight container in the refrigerator (placed on a paper towel to absorb moisture). Separately, prepare the herb cream filling and store it in an airtight container or a sealed piping bag in the fridge. Assemble the tomatoes no more than 4-6 hours before serving to prevent them from becoming soggy.

2. What is the best way to store leftovers?
Leftover stuffed cherry tomatoes can be stored in a single layer in an airtight container in the refrigerator for up to 2 days. Be aware that the tomatoes will soften and release more liquid over time, so they are best enjoyed within the first 24 hours. The filling will remain delicious, but the texture of the tomatoes will change.

3. Can I use a different type of cheese for the filling?
Absolutely! While cream cheese provides the classic tangy and creamy base, you can easily substitute or combine it with other soft cheeses. A popular alternative is using half cream cheese and half goat cheese for a more pronounced, earthy tang. You could also use Boursin cheese (garlic and fine herbs flavor) as a shortcut, or mix in some feta for a salty, briny kick.

4. My tomatoes seem very watery after I hollow them out. What should I do?
This is a common issue. The key is the draining step. After hollowing, make sure you place them cut-side down on a layer of paper towels for at least 20 minutes. For extra insurance against wateriness, you can lightly salt the inside of the hollowed tomatoes. The salt will draw out excess moisture. Just be sure to gently pat them dry with a paper towel before filling and consider reducing the salt in your filling slightly.

5. Are these stuffed cherry tomatoes gluten-free?
Yes, as written, this recipe is naturally gluten-free. All the ingredients—tomatoes, cream cheese, mayonnaise, herbs, and spices—do not contain gluten. It’s a wonderful and safe appetizer choice for guests with gluten sensitivities or celiac disease. Just be mindful of any crunchy toppings you might add, like crackers or breadcrumbs, and opt for gluten-free versions if needed.

6. How many stuffed cherry tomatoes should I plan per person for a party?
For an appetizer, a good rule of thumb is to plan for 4-5 stuffed cherry tomatoes per person. They are small and easy to eat, so people tend to have several. If you are serving a wide variety of other appetizers, you can reduce this to 3-4 per person. If they are one of only a few appetizer options, you might want to increase the count to 5-6 per person.

7. Can I freeze stuffed cherry tomatoes?
It is not recommended to freeze stuffed cherry tomatoes. Cherry tomatoes have a very high water content, and upon thawing, they will become extremely mushy and watery, completely losing their firm texture. The cream cheese filling can also separate or become grainy when frozen and thawed. This appetizer is best made and enjoyed fresh.

8. What are some other creative filling ideas besides herbs?
The possibilities are endless! You can easily customize the filling to your taste. For a spicy kick, add a dash of hot sauce or some finely minced jalapeño. For a savory, protein-rich version, mix in finely flaked canned tuna or salmon. Finely crumbled and cooked beef or very finely chopped ham also makes a delicious addition. You could also create a Mediterranean-inspired filling with feta cheese, finely chopped olives, and sun-dried tomatoes.

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