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Creamy and bursting with flavor, these Goat Cheese Stuffed Tomatoes are juicy and filled to the brim with velvety tangy cheese and the best crunchy breadcrumb topping. They take no time to make and combine different textures for an irresistible bite. A stuffed tomato appetizer is elegant enough for a special occasion yet simple enough for a casual gathering.
I love using Campari tomatoes – they 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 creates the most adorable bite-sized appetizers sure to please a crowd!
why you’ll love these Stuffed Tomatoes with Cheese
- Easy appetizer. There are a few steps to make this starter, such as preparing the tomatoes, whipping up the cheese filling, and toasting the breadcrumbs, but these are EASY. You can also prep each the three steps separately in advance and then assemble right before serving.
- Layers of flavor. It starts with a crisp, juicy, refreshing bite-sized tomato followed by tangy, creamy cheese filling finishing with the slight crunchy addition of toasted panko breadcrumbs for a mouthwatering bite.
- Perfect appetizer for any occasion. Because all the ingredients are available year-round, you can make this for any seasonal event where tasty appetizers are welcomed. Include in a summer cookout for a refreshing bite, add a pop of color to a Christmas dinner with the bright red tomatoes, white cream filling, and green basil garnish, or serve as part of an elegant spread for a New Year’s Eve celebration.
Ingredients to make Cheese Stuffed Tomatoes
- Tomatoes – Campari is my favorite choice for cheese-stuffed tomato appetizers, but you could also use Sapori tomatoes or cherry tomatoes. Depending on the size, you’ll add more or less cheese filling and may make more than the recipe notes.
- Toasted bread crumbs – This is just oil and panko toasted in a hot skillet for the best toasty flavor. Italian breadcrumbs would also work. You could also toast in extra Parmesan to sprinkle on top of the tomatoes before serving.
- Cheese filling – The stuffing consists of goat cheese, ricotta, and parmesan cheese combined with honey, Italian seasoning, salt, and black pepper. This blend of cheeses is tangy and rich, and compliments the bright, juicy tomato flavor.
- Fresh Basil (optional) – Garnish with fresh herbs like basil for a refreshing herby bite or a pop of color.
How to make No-Bake Stuffed Tomatoes
There are essentially three parts to the recipe. First you’ll prepare the topping (toasted breadcrumbs), second you’ll prepare the cheese filling, and third you’ll assemble with the tomatoes. You’ll want to devour these cheesy stuffed tomatoes as soon as they’re ready, so be prepared to make extra!
Prepare Topping and Filling
- Toast the bread crumbs until golden brown.
- Add goat cheese, ricotta, parmesan, honey, and seasonings to the bowl of a food processor.
- Process until the cheese mixture is velvety smooth. You can then spoon this filling into the tomatoes or transfer to a piping or heavy-duty zip-top bag to pipe into the tomatoes (which looks neater!)
Scoop and Fill Tomatoes
- Cut the tops off the tomatoes and remove the seeds and membranes from the tomatoes.
- Use a bag to fill each tomato with the cheese mixture.
- Sprinkle toasted breadcrumbs on top and they’re ready to go!
Tips for making this Goat CHeese Stuffed Tomato Recipe
- Pat the tomatoes dry. Before filling, use a paper towel to blot the insides of the prepared tomatoes dry. It will keep the cheese filling from getting watered down.
- Don’t skip the piping step. You might be tempted to just spoon the mixture inside the tomatoes, but the bag makes the process faster and much less messy.
- Make the filling ahead of time. If you’re in a pinch for time, mix the cheese filling and store it in the piping bag until ready to fill your tomatoes. You can make it a day or two beforehand for quick assembly when ready to serve.
- Chill the stuffed tomatoes. These are good to go as soon as you fill them, but a quick pop in the fridge would chill the cheese mixture and tomatoes for a refreshing bite.
- Wait to add the panko topping. If not serving right away, hold off on adding the topping so it stays crunchy. The best part of adding toasted bread crumbs on top is the texture difference; adding them too soon may cause them to become soggy before enjoying them.
popular substitutions & additions
- Switch up the Cheese. If you are not a fan of goat cheese, replace the 4 ounces of goat cheese with cream cheese.
- Try it with Sapori sweet cocktail tomatoes. If you can’t find compari tomatoes, this is the next size down, and I recommend it over using something larger like a Roma tomato. It’s easy to stuff like compari and pretty available in most grocery stories.
- Add toasted nuts. While toasting the panko, you can toast some pine nuts, finely chopped almonds, pecans, or walnuts to add to the panko mixture and sprinkle on top of the stuffed tomatoes.
- Mix in some fresh chopped spinach. When mixing the filling ingredients, toss in a handful of chopped spinach to the mix. It’ll add a splash of color and earthy greens are always a welcome addition.
how to store Cheese Stuffed Tomatoes
Store cheese-filled tomatoes with the panko tomato in an airtight container for up to 3 days in the refrigerator. If you have had them out for over 2 hours, check leftovers for freshness before storing them because of the cheese filling. Store the toasted breadcrumb topping in a zip-top bag or airtight container for up to a week at room temperature.
Frequently asked questions
Cut off the top of each tomato and run a pairing knife inside in a circular motion to release the seeds. Use a spoon to scoop out the interior of the tomato and the core.
You want to use more petite, bite-sized tomatoes for appetizers filled with cheese. Campari and Sapori are the best for goat cheese stuffed tomatoes, or cherry tomatoes would also work for a smaller bite.
I like to use a combination of goat cheese, ricotta, and parmesan cheeses whipped together for a smooth and light filling. You could also use cream cheese for these cold stuffed tomatoes.
Each bite of these creamy cheese-filled tomatoes is bursting with flavor and a combination of crisp, creamy, toasty textures. They’re an irresistible appetizer to serve and take minimal effort to make. Serve these for special occasion gatherings or cookouts because either way, they are so cute, festive and delicious!
For more easy appetizers:
- Crostini with Roasted Tomatoes
- Baked Brie Recipe
- Cheese Board
- Skinny Spinach Dip
- Shrimp Cocktail in Avocado Bowls
- Simple Guacamole
- Baked Brie Cranberry in Bread Bowl
- Butter Board
- Buffalo Chicken Dip
- Zaatar Spring Rolls
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This Goat Cheese Stuffed Tomatoes recipe was originally published on June 26, 2017. The recipe has been slightly modified, and the post now includes new step-by-step photos for how to make this stuffed tomato recipe.
Goat Cheese Stuffed Tomatoes
- In a medium size skillet, heat 1 tablespoon olive oil, then add panko breadcrumbs to the skillet and toast until golden, about 1-2 minutes; set aside.
- To the bowl of a food processor, add goat cheese, ricotta, Parmesan, honey, Italian seasoning, salt, pepper and remaining 1 tablespoon of olive oil. Process for 2 to 3 minutes, or until very smooth. Transfer cheese mixture to a heavy-duty zip-top bag.
- 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. Save the insides to make pasta sauce or other tomato sauces.
- Snip off the corner of the bag and fill each of the tomatoes with 1 to 2 tablespoons of cheese filling. Sprinkle the filled tomatoes with toasted panko breadcrumbs and the fresh basil. Serve immediately.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.