- 24 cherry tomatoes
- 3 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- 1/4 cup finely chopped peeled cucumber
- 1 tablespoon finely chopped green onion
- 2 teaspoons minced fresh dill
- Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain.
- In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving. Yield: 2 dozen.
Reviews forCucumber-Stuffed Cherry Tomatoes
"Made these for a ladies luncheon & they were gone in jiffy. I shred some lettuce or spinach for the serving plate & put the filled tomatoes on that with a toothpick stuck in them - easy to grab & they don't roll around so much. Also I added a little chopped garlic or used the liquid from the chopped garlic jar as more flavoring. The herb & chive cream cheese someone else suggested is a good idea too."
"I am probably the only one who did not like these at all, but I found them incredibly difficult to prepare. The tomatoes kept rolling over, would not stay upright. Slicing a small bit off the bottom didn't work, they became watery. Way too much work preparing these and they were not a hit. I had to throw them away, and I hate to waste food."
"Elegant looking but easy."
"I've made these in the past and they are very pretty, light & tasty! A little bit "putzy" having to core the insides of the cherry toms, but a quick way to do it is if you use one of those little strawberry coring tools. If you're not sure what that is, it's like a very small (1/2 tsp. size) spoon with serrated edges that you use to scoop out the stem & core of the strawberries. Works great on the cherry toms. I also make a small slice off the bottom of each tomato so they sit flat on the platter....I also do this with deviled eggs or anything else that might otherwise roll or slide around on your serving platter, esp. if you're traveling somewhere with it! As others suggested, use a baggie or piping tool to fill the tomatoes. This is a great recipe for all of those garden fresh cherry tomatoes....coming up right around the corner!"
"Tasty and pretty appetizer! This definitely took longer than 25 min to prepare, mostly because scooping out the tomatoes is a tedious task. More skilled cooks are probably much faster than me. Best tip by far was to put the filling into a baggie and snip the corner. I piped-filled all 50 tomatoes in about a minute. The filling is basically a delicious tzatziki. So the leftover was easy to make use of in several ways. Enjoy!"
"Beautiful, healthy treat. This recipe is just what I needed with it being cherry tomato season. Yum!"
"Fantastic appetizer! I made this yesterday for a cookout. I doubled the recipe, they were completely gone! Tip: after reading the comments about the prep being time consuming, I took the filling and put it in a zip lock (sandwich size) bag, snipped the end and was able to squeeze the contents into the tomatoes. That really sped up the process a bit. Thank you for a new favorite recipe!"
"Cream cheese and pineapple would be nice, or Philadelphia with sweet chilli. You can mix the tomato seeds in with the filling and just put less mayo in. Or save them for macaroni cheese or a pizza sauce. If you don't want to do that, just throw them in a pot for home grown tomatoes! To make things easier, I would use slightly bigger tomatoes and cut them in half. Would also work with 2 inch pieces of celery."
"Made this last year when it was my turn to host our ladies Bunco night. Should have doubled or tripled the recipe. Used up the cherry tomatoes from my garden. Tip - cut a thin slice off the bottom of the tomatoes so they don't roll around on the plate."
"Amazing and refreshing for the holidays and it didn't take long before they were gone! Awesome ideas, by the end of summer I run out of ideas what we can use our Cherry tomatoes from the garden for."