This olive-and-goat-cheese-stuffed cherry tomato recipe makes a great pop-in-your-mouth appetizer. Scooping out the insides to stuff the tomato can be a little tricky without the right tool--a 1/4-teaspoon measuring spoon works very well for the job. Source: EatingWell Magazine, May/June 2013

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Slice about 1/4 inch off the top of each tomato. If necessary, trim a sliver off the bottom so the tomato sits flat. Gently scoop out the seeds with a small spoon or the tip of a small knife.

  • Mash goat cheese, olives, milk and 1/8 teaspoon pepper in a small bowl until well combined. Fill each hollowed tomato with a generous 1 teaspoon of the cheese mixture. Sprinkle with oregano and more pepper, if desired.


Make Ahead Tip: Prepare and hold at room temperature for up to 2 hours.

Nutrition Facts

13 calories; 0.9 g total fat; 0.5 g saturated fat; 2 mg cholesterol; 24 mg sodium. 43 mg potassium; 0.7 g carbohydrates; 0.2 g fiber; 0.8 g protein; 184 IU vitamin a iu; 2 mg vitamin c; 3 mcg folate; 8 mg calcium; 3 mg magnesium;

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Rating: 4 stars
Cute and delicious! This is a great appetizer for a party. My non-vegetarian friends really liked it. It took me quite a while to core out the tomatoes but it was worth it just for the impressive presentation. I used some mild green olives which was a mistake. If I were to make this again I'd use Sicilian olives or something that packs more of a punch. Also I added fresh chives which was an improvement. It's important to make it ahead so the flavors will meld. All in all a delicious dish! Pros: healthy visually appealing make ahead delicoius Cons: time of preparation Read More