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Herb-Stuffed Cherry Tomatoes

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“These tiny bright bite-size gems are a cinch to make. Prepare them up to 2 hours in advance, then cover and refrigerate until serving time. For a colorful variation, use a combination of red, yellow, and orange cherry tomatoes. This came from Diabetic Living Online. I have not tried this, just saving for future use.”
READY IN:
15mins
SERVES:
36
YIELD:
36 stuffed tomatoes
UNITS:
US

Ingredients Nutrition

Directions

  1. 1. Using a sharp knife cut off the top 1/3 of each tomato on the stem end. Set aside the tops for garnish, if deired, or discard. Hollow out tomatoes; invert on paper towels and set aside.
  2. 2. Place pesto, garlic, the 2 tablespoons parsley, chives, and tarragon or dill in a food processor . Process for 15 seconds; add the cream cheese and chèvre. Process another 30 to 45 seconds or until the filling is smooth.
  3. 3. Place the filling in a pastry bag fitted with a star tip and pipe into each cherry tomato. Garnish with fresh parsley or dill sprigs and/or reserved tomato tops.

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