Fresh and flavorful stuffed cherry tomatoes filled with creamy herb cheese. Perfect for parties, brunches, and light snacks.

Scale

20 cherry tomatoes, firm and ripe

½ cup cream cheese, softened

2 tablespoons mayonnaise or Greek yogurt

1 tablespoon finely chopped chives

1 tablespoon finely chopped parsley

½ teaspoon garlic powder

Salt and black pepper to taste

1 tablespoon grated Parmesan or feta cheese (optional)

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1. Rinse and dry the cherry tomatoes. Slice off tops and scoop out seeds.

2. Place tomatoes upside down on paper towels to drain.

3. Mix cream cheese, mayonnaise or yogurt, herbs, garlic powder, salt, and pepper until creamy.

4. Spoon or pipe the filling into each tomato.

5. Chill for 15–20 minutes before serving.

Store in the refrigerator for up to 2 days.

Keep the filling and tomatoes separate until ready to serve.

Avoid freezing as tomatoes lose firmness.