Goat Cheese Stuffed Tomatoes
This recipe is a great goat cheese appetizer. It’s creamy and tangy and has a nice flavor of fennel which goes so well with the fresh tomatoes.
Delicious and very easy appetizer with goat cheese and tomato "cups" that make tomato and mozzarella appetizers look boring.
Persons
12
Serving Size
1
Notes
If you love that tangy flavor of goat cheese then leave the whipped cream cheese out, double the goat cheese to 1 cup and cut the seasoning to 1/2 tsp.
Ingredients
- 12 cherry or small bite-sized tomatoes
- 1/2 cup whipped cream cheese
- 1/2 cup goat cheese
- 2 tsp fresh lemon juice
- 1 tsp Sauce Goddess Steakhouse seasoning
- fresh thyme leaves
- lemon zest
Instructions
- In a bowl combine 2 room temperature cheeses, lemon juice and seasoning.
- Stir to combine.
- Place cheese mixture in the fridge for 10 minutes to chill down for easier scooping.
- Carefully slice cherry tomatoes across the bottom removing a small slice of tomato and exposing the seed and rib area. This leaves the stem end to stand up on the plate. You can cut the stem side off if you like, but they tend to roll easier if you do that.
- Scoop out all the seeds and ribs, taking care not to cut through the skin. This leaves you a small cup to fill with the cheese mixture.
- Fill tomato "cups" with cheese and top with fresh thyme.
Goat Cheese Stuffed Tomatoes
Jennifer
1
0 minutes
0 minutes
American
Appetizers and Snacks
Delicious and very easy appetizer with goat cheese and tomato "cups" that make tomato and mozzarella appetizers look boring.
Ingredients
- 12 cherry or small bite-sized tomatoes
- 1/2 cup whipped cream cheese
- 1/2 cup goat cheese
- 2 tsp fresh lemon juice
1 tsp Sauce Goddess Steakhouse seasoning
- fresh thyme leaves
- lemon zest
Directions
- In a bowl combine 2 room temperature cheeses, lemon juice and seasoning.
- Stir to combine.
- Place cheese mixture in the fridge for 10 minutes to chill down for easier scooping.
- Carefully slice cherry tomatoes across the bottom removing a small slice of tomato and exposing the seed and rib area. This leaves the stem end to stand up on the plate. You can cut the stem side off if you like, but they tend to roll easier if you do that.
- Scoop out all the seeds and ribs, taking care not to cut through the skin. This leaves you a small cup to fill with the cheese mixture.
- Fill tomato "cups" with cheese and top with fresh thyme.
