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Whipped Goat Cheese Stuffed Tomatoes on a table
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5 from 2 votes

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!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 12 servings
Calories 186kcal
Author Yumna Jawad


  • 1/2 tsp extra virgin olive oil
  • 1/2 cup panko breadcrumbs
  • 12 campari tomatoes
  • 8 oz goat cheese at room temperature
  • 2 Tbsp honey
  • 2 Tbsp chopped green onion
  • 1 Tbsp chopped fresh basil or parsley plus extra to garnish


  • 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.


Recipe adopted from Peas & Crayons


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