- 1 pint cherry tomatoes about 30
- 6 ounces block cream cheese softened
- 4 tablespoons butter softened
- 1 tablespoon grated Parmesan cheese
- ½ teaspoon dried dill
- ½ teaspoon dried parsley
- ¼ teaspoon garlic powder
- ¼ teaspoon dried basil
- ⅛ teaspoon dried thyme
- ⅛ teaspoon black pepper
- Fresh dill weed for garnish
Rinse tomatoes under running water and pat dry.
Using a sharp paring knife, cut off the top, then cut around the center of the tomato. Use a ¼ teaspoon to scoop out the seeds.
Level the tomatoes by slicing a very thin piece off of the bottom.
Lay tomatoes upside down on paper towels to drain the juices.
Meanwhile, make the filling. Place the cream cheese, butter, Parmesan cheese and dried herbs into a food processor. You can also use a medium sized bowl and a hand mixer, or mix by hand. Taste and add salt or adjust other seasonings as desired.
Scoop the filling into a resealable plastic bag and press it all towards one corner of the bag. Snip off the corner to make a small hole, and fill each cherry tomato a little over the top with the filling.
Top with fresh dill weed and cracked black pepper.
Serve immediately or refrigerate for up to 24 hours. If making ahead, make sure to store in an airtight container.
Servings: You should get approximately 1 heaping cup of filling, which will be enough for at least 35-40 tomatoes. A pint of tomatoes generally has 30-40 tomatoes, depending on size, but you want to make sure to choose ones that are larger and similar in size. As an appetizer, plan for 3 pieces per person.
Storage: You can make these up to a day in advance. If making ahead or if you have leftovers, store them in an airtight container in the fridge. Make ahead up to 24 hours, or keep leftovers for up to 2 days.
Calories: 69kcalCarbohydrates: 3gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 15mgSodium: 170mgPotassium: 156mgFiber: 1gSugar: 2gVitamin A: 388IUVitamin C: 11mgCalcium: 73mgIron: 1mg
Keyword stuffed cherry tomatoes