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Stuffed tomatoes with fresh basil on plate with focus on one.
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5 from 6 votes

Goat Cheese Stuffed Tomatoes

Goat Cheese Stuffed Tomatoes are juicy, filled with whipped cheeses, and topped with crunchy breadcrumbs for the perfect quick appetizer.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 2 minutes
0 minutes
Total Time 17 minutes
Servings 6 servings
Calories 190kcal
Author Yumna Jawad



  • 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.


Calories: 190kcal | Carbohydrates: 12g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 23mg | Sodium: 279mg | Potassium: 226mg | Fiber: 1g | Sugar: 8g | Vitamin A: 973IU | Vitamin C: 10mg | Calcium: 122mg | Iron: 1mg