Introuducing the WS Recipe of the DAy App - Download Now >
Return to Previous Page

Goat Cheese–Stuffed Tomatoes

To make the stuffed tomatoes in advance, prepare the recipe through the first step. Hollow out the tomatoes and arrange, cut side down, on a paper towel–lined baking sheet. Cover with plastic wrap and refrigerate along with the goat cheese filling for up to 3 hours. Fill the tomatoes before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 20


  • 1/4 lb. fresh goat cheese, at room temperature
  • 3 oz. cream cheese, at room temperature
  • 2 Tbs. sour cream
  • 2 1/2 cups cherry tomatoes, about 40, stem ends trimmed
  • 2 Tbs. finely snipped fresh chives


Mix the filling
In a food processor, combine the goat cheese, cream cheese and sour cream. Process until smooth, scraping down the sides if necessary.

Stuff the tomatoes
Using the small end of a melon baller, carefully scoop out the seeds and core from each tomato. Arrange the tomatoes cut side up on a cutting board. Using 2 small spoons, place about 1 tsp. of the goat cheese filling in each tomato, mounding it slightly.

Transfer the filled tomatoes to a platter, sprinkle with the chives and serve. Makes about 40 stuffed cherry tomatoes.

Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).