Cherry Tomatoes Stuffed with Goat Cheese and Herbs

Appetizer, Side Dishes, Snack


8 oz. chevre, softened

2 cloves garlic, minced

3 tbsp fresh basil, finely chopped

1/2 tsp kosher salt

1/4 tsp black pepper

2 pints cherry tomatoes


In medium bowl, combine chevre, garlic, basil, salt and pepper. Set aside.

Using a sharp knife, cut the very tops off of the cherry tomatoes. Carefully cut around the ribs inside to loosen and scoop out seeds and interior membranes. I found it best to use a very small spoon to scoop.

Using another small spoon, place 1 tsp or so chevre mixture inside each tomato, allowing some to protrude out of the top. Alternatively, place chevre mixture in a pastry piping bag fitted with a medium tip and pip into tomatoes.