Stuffed Cherry Tomatoes
Stuffed cherry tomatoes with feta are creamy, bite-sized bursts of fresh and flavors.
Servings: 24 tomatoes
Equipment
Ingredients
- 24 cherry tomatoes
- 1 block feta cheese
- 3 ounces cream cheese softened
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
- 2 teaspoons fresh dill finely chopped, for garnish
- 1 teaspoon fresh parsley finely chopped, for garnish
- salt and pepper
Instructions
- Rinse cherry tomatoes and slice off a small piece of the bottom of each.
- Using a small spoon or tomato corer, scoop out the insides of each tomato and discard. Place tomatoes upside down on paper towel while preparing the filling.
- Very finely crumble the feta cheese. Combine feta, cream cheese, garlic powder, onion powder, fresh dill, fresh parsley, salt, and pepper. Mix with a hand mixer until fluffy.
- Using a small spoon or piping bag, fill each tomato with the cheese mixture.
- Garnish with fresh herbs if desired.
Notes
- For easier mixing, bring cream cheese to room temperature, or warm it for just a few seconds in the microwave.
- Keep leftover stuffed cherry tomatoes refrigerated in a covered container for up to 3 days.
- Make a tray or two in advance and keep them covered in plastic wrap until ready to serve.
Nutrition
Calories: 41kcal | Carbohydrates: 1g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 120mg | Potassium: 48mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 4mg | Calcium: 52mg | Iron: 0.2mg