Total Time
Prep 40 mins
Cook 0 mins

This is a recipe of my own invention. These little bites make a nice summer appetizer when tomatoes are at their peak. Yield is an estimate as it all depends on the size of your tomatoes. :)

Ingredients Nutrition

  • 5 ounces chevre cheese
  • 5 ounces goat milk feta (or other feta)
  • 3 -4 garlic cloves, minced
  • 34 teaspoon italian seasoning
  • 3 tablespoons chopped chives
  • 1 tablespoon milk
  • 24 ounces cherry tomatoes


  1. In a small bowl, combine the cheeses, garlic, seasoning, chives, and milk.
  2. Slice 1/4 inch off the bottom of each tomato, reserving the bottoms. (The stem side should be flat enough for them to stand upright. If not, slice a tiny bit off so they will stand up before moving on to the next step.).
  3. Remove as much of the seeds and pulp from the tomatoes as you can.
  4. Fill each tomato with about 1 tsp cheese filling per tomato. Top with reserved bottoms.
  5. Place on a tray, stem side down and serve at once, or refrigerate, covered, up to 2 hours (let stand at room temperature 30 minutes before serving).


Most Helpful

These were such a nice little treat. I enjoyed the combination of cheeses and seasonings with the tomatoes. My finished tomatoes (they were a little too ripe) were in no way as attractive as those in Andi's photo, but they tasted great.

iris5555 September 09, 2007

Well you have a winner with this one! We loved it! I am so glad I have a bunch of tomatoes in the greenhouse, these make a delightful appy or just a great snack to pop into your mouth. So easy to put together too. I had a bunch La Roma's growing, so wanted to use them, I did substitute garlic herb soft cheese for chevre cheese, and used regular feta. I also just added a bit of fresh basil, just because I had that too. Thank you so much, flower~this was a real find.

Andi of Longmeadow Farm May 25, 2007

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