Say hello to the easiest appetizer ever! These 6-ingredient herbed Goat Cheese Stuffed Tomatoes are healthy, delicious, and a total breeze to throw together.
I know, I know.
Tomatoes. In October. I KNOW!!!
It’s Fall and I should clearly be peddling pumpkin or squash, but hear me out okay?!
I’m in Florida. It’s like eighty billion degrees out currently and the tomatoes are still exploding out of my garden. Even the heirlooms at the grocery store are still riper than ripe and I’m not one to skimp on late-season tomatoes. No sir, I’ll be popping cherry tomatoes like they’re candy as long as I can.
In fact, I may hand them out for Halloween at this point.
I’m kidding! I would never do that. Kids would legit egg my house. I’ll pump those heathens full of chocolate like I was raised to do, then eat 99% of my toddler’s Halloween candy while watching Netflix. Duh.
So forgive me, im creating bloggy blasphemy over here and it. is. delicious.
Seriously these are SO FLIPPING GOOD! I won’t even try to act like I didn’t eat the entire tray in a sitting. My photo shoot with this awesome app lasted a full 5 minutes before I tossed my camera aside and stuffed face.
These are great as a snazzy appetizer for parties, potlucks, or picnics; and equally awesome as a mid-day snack. Helloooooo delicious!
Goat Cheese Stuffed Tomatoes
Serve up a small batch or double, triple, or quadruple the recipe to feed a crowd.
:: pin it for later ::
Goat Cheese Stuffed Tomatoes
Yield 12 stuffed tomatoes
- 12 campari tomatoes
- 1/2 tsp extra virgin olive oil
- 1/2 cup panko breadcrumbs
- 8 oz goat cheese, softened
- 2 TBSP honey (optional but DELISH!)
- 2 TBSP chopped green onion
- 1 TBSP chopped fresh parsley, plus extra to garnish
- Cut a thin slice off the top of each tomato with a sharp paring knife
- Run the knife along the inside of the tomato in a circular motion to release the inside, then scoop out with your index finger to remove the seeds and such and create a little bowl.
- Repeat for each tomato.
- Next toast your panko. Bring a skillet to medium high heat with a drizzle of oil.
- Add panko and toast until golden, stirring frequently for about 1-2 minutes.
- Combine goat cheese, honey, green onion, parsley, and mix well.
- Spoon a dollop into each tomato. You can also add the filling to a piping bag or plastic bag with the edge cut off and pipe the filling into the tomatoes <-- this method is super speedy if you're making a bunch!
- Top with panko and garnish the tray with some extra parsley for a burst of color.
- Dig in and devour!
Campari tomatoes are between a cherry and plum tomato in size, perfect for stuffing and an easy peasy bite-sized snack!
If using cherry tomatoes, you'll need a few extra. If using plum or roma tomatoes, slice each tomato in half before stuffing and you'll use approx. 3 for this recipe. Double, triple, and quadruple the recipe as needed to feed a crowd!
Not a fan of goat cheese? Don't fret! Try 'em with cream cheese.
MAKE AHEAD INSTRUCTIONS: Stuffed tomatoes may be made in advance and kept in the fridge, minus the panko itself. Toast your panko and store, tightly wrapped, at room temperature, then add before serving.
Tip: Serve nestled in a mini muffin tin or cut a thin slice from the bottom of each tomato to help them stand upright for serving and snacking!
Easy peasy tomato squeezy!
Gluten-Free + Paleo Friends: Skip the panko and you’re good to go or use your favorite gluten-free alternative. [these] GF panko breadcrumbs look awesome!
These are totally going to be a regular thing around here! They’re great all Summer long, even into early Fall and to enjoy them out of season? Simply hunt down some greenhouse-grown Campari tomatoes, which are ripe and delicious year round!
hungry for more?
- Healthy Tomato Basil White Bean Dip
- Creamy Cilantro Cucumber Dip
- Baked Seafood Dip with Crab, Shrimp, and Veggies
- Healthy Tomato Cucumber Avocado Salad
- Crab Stuffed Mushrooms – stuffed veggies FTW!