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Olive & Goat Cheese Stuffed Cherry Tomatoes
EatingWell Test Kitchen
“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 ¼-teaspoon measuring spoon works very well for the job.”
24 cherry tomatoes (about 1 pint)
3 ounces goat cheese
2 tablespoons finely chopped green olives
1 tablespoon low-fat milk
⅛ teaspoon freshly ground pepper, plus more for garnish
2 teaspoons finely chopped fresh oregano
1Slice about ¼ 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.
2Mash goat cheese, olives, milk and ⅛ 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.