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Cheese Stuffed Cherry Tomatoes

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“These are a great, quick, uncooked appetizer or lunch side dish. Use the larger cherry tomatoes, grape tomatoes are too small.”
READY IN:
1hr
SERVES:
15
YIELD:
30 Stuffed Tomatoes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor or blender, blend the cream cheese, feta cheese green onion, pepper and oregano, until smooth, scrape down the sides, add the tablespoon of either yogurt or sour cream ( only if necessary, the mixture should be spoonable). Cover and refrigerate for 1 hour.
  2. Rinse the cherry tomatoes and remove stems. With a sharp knife, cut a slice fron the non-stem end of each tomato. With a small spoon scoop out as much of the seeds and pulp and you can (discard them), arrange the hollow tomatoes on paper towel lines plate to drain.
  3. After the cheese mixture has chilled for 1 hour, transfer the it to a small zipper-top plastic bag, squeeze out air. Snip off one corner, squeeze the cheese filling into each tomato, arrange on serving dish and sprinkle with paprika.

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