Pesto Goat Cheese Stuffed Tomatoes

Pesto Goat Cheese Stuffed Tomatoes

This was the appetizer for my Saturday Dinner Party

After a brief tour of the house, our guests gathered in the dining room where white wine was chilling and the red was breathing in an elegantly shaped decanter.  The aroma of lemon and rosemary danced above me as I emerged from the kitchen with a glass block in hand.  The visual of the single-file line of bold red tomatoes reminded me of school children gathering for recess on a chilly afternoon.

I’m a firm believer in serving an appetizer for any dinner gathering, no matter how casual the meal. The purpose is almost always to provide me with a cushion of extra cooking time for the unexpected.  Forget spending tedious hours making multiple items.  Just choose a simple recipe that compliments your beverage of choice and makes a flavorful first impression.  Since a bold cheese and fresh tomatoes are a great combination with wines, I thought the stuffed tomatoes would the perfect option.

Pesto Goat Cheese Stuffed Tomatoes
Prep Time
Cook Time
Total Time
Recipe Type: Appetizers
Serves: 25 pieces
  • 20 - 25 fresh cherry tomatoes (not grape tomatoes)
  • 4 oz. plain goat cheese, room temperature
  • 3 tsp. prepared pesto
  • 2 tsp. half-and-half
  1. Cream the goat cheese, pesto and half-and-half until well combined. Spoon the mixture into a zip lock bag. I found a freezer bag works best. The seams of a sandwich bag tend to tear from the pressure. Set aside.
  2. To prepare the tomatoes to be filled, snip the bottom of each tomato with a sharp kitchen knife. You want to trim just enough to create a flat spot for the tomatoes to stand properly. Next, slice the top of each tomato to expose the insides. Using a knife with a sharp point, carefully cut out the center core. I have found a steak knife works best. Also, be careful not to break through the bottom of the tomato. You want to create a cup for the filling. Rinse out the seeds under cold water. Drain the tomatoes cup side down on paper towel.
  3. Snip a corner of the zip lock bag and squeeze the cheese filling into each tomato. This can be served at room temperature.
Author's Note
This is an appetizer that can easily be prepared in advance. Just mix the filling, place in the zip lock bag and store in the fridge until ready to serve. Scoop the tomatoes and keep cut side down also until ready serve. Bring the cheese back to room temperature (about 10 minutes), and fill just before your guests arrive.


    • Culinary Cory says

      Hi Venessa, these hold overnight if you drain the tomatoes cupside down on paper towels. Also, make sure to pull them out of the fridge about 20 minutes before serving. The cheese will soften a bit and the tomatoes will have much better flavor. Good Luck!

  1. says

    wow these look amazing. I’m a huge fan of both tomatoes and goat cheese, will definitely insha Allah give ’em a try. :) Nice work!

  2. says

    These look amazing Cory! I don’t typically like sliced tomatoes (its a seeds thing) but I think I would love this if its seeded!!

    I love anything goat cheese – when I managed a restaurant I could have anything on the menu (when I worked) (except the lobster 😀 ) including filet mignon! I would always order our goat cheese appetizer – it was a breaded goat cheese that rested on a garlicy/olive oil crostini with proscuitto and a balsamic glaze.

    OMG, my mouth is watering just thinking about that! I’ll have to figure out how to recreate that at home – thanks for this post! Can’t wait to see the rest.

    • Culinary Cory says

      I’m with you Biz. When I used to do food marketing. I had access to some pretty talented chefs that could make me just about anything. I always asked for food with stinky cheese. So simple and so good.


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