How do you shorten a title like basil goat cheese stuffed cherry tomatoes and still provide a small detail of what the post will be about? You can’t. Well I couldn’t. Every part of that title deserves to be there and if you try making these sweet little gems, you will know what I mean. The basil pops through the rich creamy goat cheese and the cherry tomatoes aren’t just a carrying pod for the creamy delight; they also add a juicy sweetness to the bite sized treat!
It was New Years Eve and my husband and I wanted to make some small plate appetizers to celebrate, but didn’t want to ring in the New Year feeling gross, bloated, fat, or any word that one feels after eating high salt, high grease foods. We both love goat cheese and I know that basil and tomatoes pair nicely so I thought it would be great to make basil goat cheese stuffed cherry tomatoes! I guess it is great, since after making I did a little research and they aren’t a new thing. I am not brilliant, after all. These have been done many times before, many different ways. Either way, they are delicious and worth making for a celebratory appetizer night, potluck or as an easy and relatively healthy snack!
Basil Goat Cheese Stuffed Cherry Tomatoes
First thing is first – in order to stuff these sweet little tomatoes, you need to cut the tops off and remove the seeds from inside. Here is the labour intensive part of the recipe. I started off wanting to make 24… and after prepping the first four I changed my end goal to be
20, 16, 12…
I used a serrated knife to cut the tops off and a small spoon to carefully dig out the seeds. I had to get the knife in the tomato as well to scrape away some of the insides that wouldn’t come out with the spoon alone. Some of the cherry tomatoes were off balance so in order to make them stand up on a plate, I also trimmed the bottoms a little to make them more stable.
30 minutes later…. I ended up with 12 little tomato cups ready to be stuffed with velvety, basil laced goat cheese….and ready for a nap! Okay, it wasn’t that bad….
I put 1/3 cup of goat cheese into a bowl and added 2 tablespoons of half and half cream and mixed it well with a fork until a nice creamy consistency formed. I chopped six fresh basil leaves and added that into the mixture and stirred well. Lastly, I ground fresh salt and pepper over the goat cheese and started stuffing my tomatoes with the mixture.
Pop the basil goat cheese stuffed cherry tomatoes into the fridge to chill until ready to serve!
- 12 cherry tomatoes
- 1/3 cup goat cheese
- 2 Tbsp. half and half cream (10%)
- 6 fresh basil leaves, chopped
- Salt and pepper to taste
- Cut the tops off and remove the seeds from inside each tomato using a serrated knife and small spoon. Trim the bottoms to flatten if they won't sit upright on a plate.
- Mix goat cheese, half and half cream, basil, salt and pepper in a bowl with a fork until creamy.
- Stuff each tomato with about 1 tsp. of the goat cheese mixture, until they are just overflowing.
- Pop the basil goat cheese stuffed cherry tomatoes into the fridge to chill until ready to serve!
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