Pesto Stuffed Cherry Tomatoes
A quick and easy appetizer, these cherry tomatoes are filled with creamy pesto-spiked cream cheese. Perfectly portable, low-carb, and vegetarian-friendly, they make a tasty snack, party bite, or light addition to any meal.
Equipment
- 1 large mixing bowl
- 1 small piping bag or sandwich bag (tip snipped off)
- Star tip 1M (optional, for decorative piping)
Ingredients
- 8 ounces cream cheese softened
- ½ cup basil pesto
- 1 pint cherry tomatoes
- 4 –5 fresh basil leaves diced
Instructions
- Prepare the Cream Cheese Base: Begin by removing the cream cheese from the refrigerator and allowing it to soften at room temperature for a few minutes. Place all 8 ounces of softened cream cheese into a large mixing bowl. Using a hand mixer, stand mixer, or a sturdy spatula, beat the cream cheese until it reaches a smooth, creamy consistency with no lumps. This ensures a silky filling that will pipe easily into the tomatoes.
- Incorporate the Pesto Flavor: Measure 1/2 cup of fresh or store-bought basil pesto and add it to the bowl with the softened cream cheese. Mix thoroughly until the pesto is completely blended and the mixture has a uniform green color with flecks of basil visible. Taste a small dab to adjust the flavor if desired, ensuring the mixture is savory, fragrant, and perfectly balanced.
- Prepare the Cherry Tomatoes: While the filling is being mixed, wash 1 pint of cherry tomatoes under cold running water. Pat them dry with a clean kitchen towel or paper towel. Using a sharp knife, carefully slice each tomato in half horizontally. Set the halved tomatoes aside on a plate or tray with the cut side facing up to make them ready for filling.
- Prepare the Piping Bag: Select a small piping bag or a sturdy sandwich bag for easy filling. If using a piping bag, attach a star tip (such as tip 1M) for decorative effect. Spoon the prepared cream cheese and pesto mixture into the bag, gently pressing it down so it fills the tip without air pockets. If using a sandwich bag, snip off one corner about 1/2 inch from the tip to create a makeshift piping nozzle.
- Pipe the Cream Cheese Filling: Hold a halved cherry tomato in one hand and pipe a generous dab of the cream cheese mixture into the hollowed side of the tomato. Press gently but steadily to fill each tomato half evenly, creating a small, slightly peaked swirl on top if using a star tip. Repeat this process for all the tomato halves, taking care to keep the filling neat and uniform for an appealing presentation.
- Garnish with Fresh Basil: Take 4–5 fresh basil leaves and dice them finely. Sprinkle a small pinch of diced basil over the top of each filled cherry tomato, adding a bright green color and a burst of fresh aroma. This not only enhances the flavor but also gives the appetizer an elegant, finished look.
- Optional Serving and Storage Tips: These stuffed tomatoes can be served immediately, or they can be chilled in the refrigerator for up to 2 hours before serving. If preparing ahead, cover the tray with plastic wrap to maintain freshness. Any leftover cream cheese mixture can be stored in an airtight container and used as a dip for crackers, fresh vegetables, or toasted bread slices.
Notes
- Use fully softened cream cheese for smooth, easy-to-pipe filling.
- Choose ripe, firm cherry tomatoes to prevent sogginess.
- Fresh basil enhances flavor; adjust quantity based on preference.
- The recipe is naturally vegetarian and gluten-free.
- Extra filling can be used as a dip for crackers or vegetables.
- Can be prepared ahead of time and chilled before serving.
- Star piping tips create a decorative swirl, but plain piping works fine.
