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Herbed Goat Cheese Stuffed Tomatoes


  • 1 pound campari or "cocktail" tomatoes
  • 5 ounces chevre goat cheese
  • 1-2 tablespoons extra virgin olive oil
  • 1/4 cup chopped parsley
  • 1/4 cup chopped basil
  • 2 tablespoons chopped chives
  • 1-2 tablespoons olive oil
  • salt


  1. Using a paring knife, carefully remove the tomato stem (use a similar motion that you would to hull a strawberry) and then using a small utensil or clean fingers, scoop out seeds so that there is a well in the tomato for filling. Repeat this for all tomatoes and then set aside to plate or serving platter. 

  2. In a small food processor or using a hand mixer, whip goat cheese for about 15 seconds.  Slowly drizzle in the olive oil starting with one tablespoon and adding more as needed until the goat cheese gets smooth and creamy.  

  3. Stir in fresh herbs until well combined and then transfer cheese mixture to a piping bag or plastic storage bag.  Pipe cheese mixture (using a piping bag or plastic storage bag with the tip cut off) into each tomato.  Refrigerate until ready to serve.  Herbed goat cheese can be made up to one day in advance and stored in  an airtight container until ready to assemble and serve.