Pesto and Cream Cheese Stuffed Cherry Tomatoes - Mother Thyme (2024)

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Pesto and Cream Cheese Stuffed Cherry Tomatoes - Mother Thyme (1)

If you follow me on Facebook or Twitter you may have seen my little tease of these tomatoes last weekend.

I served these at Mr. Mother Thymes birthday soiree last weekend and they were fabulous. Sweet and juicy cherry tomatoes stuffed with pesto and cream cheese. I came up with the idea since I had extra pesto on hand from my Tomato Pizza Pie I featured last week. This is a great way to use ingredients and not let them go to waste.

In my house, pesto is one thing that is always used quickly. It can be used in so many dishes to add incredible flavor. Pesto is great to toss in pasta, add to garlic bread (oh yes, you need to try that) or to top on chicken just to name a few.

These are perfect to make and to serve while entertaining or to make for a quick snack for yourself or kids.

Pesto and Cream Cheese Stuffed Cherry Tomatoes - Mother Thyme (2)

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Pesto and Cream Cheese Stuffed Cherry Tomatoes

Pesto and Cream Cheese Stuffed Cherry Tomatoes - Mother Thyme (3)

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★★★★★5 from 1 reviews
  • Prep Time: 20 minutes
  • Total Time: 20 minutes

Ingredients

  • 1 pint Cherry Tomatoes
  • 4oz cream cheese, regular or light, softened
  • 2 tablespoons basil pesto store bought or recipe follows

Basil Pesto

  • 2 cups fresh basil leaves
  • 12 large garlic cloves
  • 1/2 cup of freshly grated Parmesan cheese
  • 1/4 cup pine nuts
  • 1/2 cup extra virgin olive oil
  • Salt & Pepper to Taste

Instructions

  1. Cut tops of tomatoes and clean the inside of tomatoes and remove seeds
  2. In a medium bowl combine cream cheese and pesto and stir until well blended. Add spoonfuls of cream cheese mixture in to each tomato.

Basil Pesto

  1. Combine the basil, garlic, cheese, pine nuts in your food processor. Stream in olive oil. Season with salt and pepper. Process to desired consistency. If you like not as think, just add a little more olive oil.

Notes

The Basil Pesto recipe will yield more than what is needed for this recipe.

Pesto and Cream Cheese Stuffed Cherry Tomatoes - Mother Thyme (4)

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  1. These look like great little appetizers. I have had the cream cheese ones before, but the addition of the pesto, sounds wonderful. I am sure it adds more of an italian taste to these-yum! Thanks for sharing and have a great weekend!

    Reply

  2. x

    Reply

  3. These are beautiful, Jennifer! I love, love, love pesto. Great idea to combine with cream cheese and tomatoes. I would love this!

    Reply

  4. The colors remind me of Christmas…
    Lovely! Will surely look good in a light colored tablecloth for a holiday intimate party with friends or relatives. Tomatoes will always be refreshing appetizers. Thanks for the post!

    Reply

  5. Such a quick yet flavorful appetizer. These look perfect for the upcoming BBQ season right around the corner! Plus, they’re something everyone would like 🙂 Great share, thank you!

    Reply

  6. I adore pesto and stuffing it into tiny tomatoes is a great idea and so festive looking!

    Reply

  7. They are adorable. What a great Christmas nibble. They’re so festive!

    Reply

  8. Those do look adorable and yummy! Pretty photos! I love cherry tomatoes and you’ve just made them better!

    Reply

  9. about how many people does the quantity above serve?

    Reply

  10. Hi Gerrilyn. You are going to get about 28 cherry tomatoes from the pint. On average about 4-5 a person, So this would serve 6-7 people with a few for each. Enjoy!

    Reply

  11. I am definitely making these for our superbowl party this weekend! Can they be made a day ahead of time if kept refrigerated? (I’m thinking yes, but I wanted to check!) Thanks so much!

    Reply

  12. Hi Sara- These are great little Superbowl appetizers! I am making them too! You can definitely make these ahead of time. I do so all the time and pop them out when ready to serve. Simple and delicious! Enjoy!

    Reply

  13. Ive just made these but i roasted them and served them warm. Delicious!!

    Reply

  14. Oh my, I’ve made thousands of these in my catering days! I used a very similar recipe. They are so good. They were always a hit at the parties. Love your blog.

    Reply

  15. I made these today! Very yummy and a great way to use up the bountiful harvest of cherry tomatoes from my garden.

    Reply

  16. My father came from Genoa, the home of pesto. I grew up eating it weekly and
    it was absolutely necessary for minestrone. I saw this recipe when looking for a way to use the slightly larger small tomatoes that were in abundance. I just made them for an American Legion get together tonight They are just perfect in a cupcake wrapper for easy handling. My reputation will stand with this winner!

    Reply

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Pesto and Cream Cheese Stuffed Cherry Tomatoes - Mother Thyme (2024)
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