Goat Cheese Stuffed Tomatoes

5 from 2 votes

This summertime Whipped Goat Cheese Stuffed Tomatoes recipe is perfect to throw together last minute for a healthy, refreshing crowd pleasing appetizer!

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I love seeing all the different kinds of tomatoes this time of year. One of my favorites is Campari tomatoes, which are smaller than a roma tomato but larger than a cherry tomato. The size makes it perfect for stuffing because the core comes out easily and it creates the most adorable bite-sized appetizers sure to please a crowd!

Final tomatoes stuffed with goat cheese

How to make cheese stuffed tomatoes

So first I toast some panko breadcrumbs.

top down shot of panko breadcrumbs in a pan

Then I core the compari tomatoes using a small sharp knife and running the knife in a circular motion on the inside of the tomato.

hand holding hollowed out tomato halves

And then I whip it good!! I combine the honey with the goat cheese (you can also use cream cheese if you’d like!) along with green onions and basil. Then stuff it inside the tomatoes and top with the toasted breadcrumbs and basil for garnish.

Repeat for all your tomatoes and enjoy being this delicious crowd pleaser this summer!

This summertime Whipped Goat Cheese Stuffed Tomatoes recipe is perfect to throw together last minute for a healthy, refreshing crowd pleasing appetizer!

For more easy appetizers:

If you make this feel good Goat Cheese Stuffed Tomatoes recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Goat Cheese Stuffed Tomatoes

This summertime Whipped Goat Cheese Stuffed Tomatoes recipe is perfect to throw together last minute for a healthy, refreshing crowd pleasing appetizer!
5 from 2 votes
Servings 12 servings
Course Appetizer
Calories 186
Prep Time 15 mins
Cook Time 2 mins
Total Time 17 mins

Ingredients
  

  • 1 tablespoon olive oil
  • ½ cup panko bread crumbs
  • ½ campari tomatoes
  • 8 ounces goat cheese at room temperature
  • 2 tablespoons honey
  • 2 tablespoons chopped green onion
  • 1 tablespoon chopped fresh basil plus extra to garnish

Instructions

  • In a medium size skillet, heat olive oil, then add panko breadcrumbs to the skillet and toast until golden, about 1-2 minutes; set aside.
  • To prepare the compari tomatoes, cut a thin slice off the top of each tomato, and run a knife along the inside of the tomato in a circular motion to release the inside, then scoop out to remove the core. Once the tomato is hallowed out, set aside and repeat for the remaining tomatoes. I like to keep the inside that’s been scooped out to make pasta sauce or other tomato sauces.
  • To prepare the whipped goat cheese, combine the goat cheese, honey, green onions and basil and whip it well.
  • Spoon about 1 tablespoon of the whipped goat cheese into each tomato. top with the toasted panko and garnish with extra basil.
  • Serve cold.
  • If preparing in advance, add the toasted breadcrumbs immediately before serving.

Notes

Recipe adopted from Peas & Crayons

Nutrition

Serving: 2g, Calories: 186kcal, Carbohydrates: 19g, Protein: 9.7g, Fat: 9g, Saturated Fat: 5.6g, Cholesterol: 17.4mg, Sodium: 193.6mg, Fiber: 3.2g, Sugar: 12.4g

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Whipped Goat Cheese Stuffed Tomatoes on a table

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