Cream Cheese and Artichoke Stuffed Tomatoes
Updated Feb 24, 2022, Published Jun 22, 2016
Jump to RecipeThis Post May Contain Affiliate Links. Please Read My Disclosure
If you’re looking for a fresh, flavorful appetizer or side dish that’s as elegant as it is easy, these Cream Cheese and Artichoke Stuffed Tomatoes are just the thing. Juicy ripe tomatoes are filled with a creamy, savory blend of cream cheese, artichokes, garlic, and herbs. Perfect for any spring or summer occasion!
Planning a summer party or celebration? Cream Cheese and Artichoke Stuffed Tomatoes is a light, summery appetizer your guests will love! You’ll love it because it’s easy, impressive. and has a professionally catered flair!
How to make cream Cheese and Artichoke Stuffed Tomatoes:
- Use Campari tomatoes, which are a variety (not a brand) of tomatoes. They’re larger than a cherry tomato and smaller than most other round varieties so they’re perfect for filling.
- Make the filling first so the flavors have a chance to blend.
- Drain two 14-ounce cans of quartered artichoke hearts.
- Thoroughly pat the artichokes dry, pressing as much water as possible from the artichokes then finely chop.
- Combine the ingredient in a bowl…
- Mix well and refrigerate while prepping the tomatoes and grilling the zucchini.
- Remove a thin slice from the top and bottom of each tomato. Removing a thin slice from the bottom will help the tomato stand straight and not roll around.
- Using a small spoon, half-teaspoon measure or melon baller, carefully remove the pulp from each tomato.
- Invert onto paper towels to drain while prepping and grilling the zucchini.
- Let the zucchini cool…..
- While the zucchini is cooling, fill the tomatoes.
- That’s it! Enjoy!
For more great cheesy appetizers, be sure to check these out!
- Lemon Parmesan Stuffed Artichoke Bottoms
- Mini Southern Tomato Pies
- White Bean Artichoke Spread with Rosemary Sea Salt Flatbread Chips
- Goat Cheese Stuffed Artichoke Bottoms
- Spinach Artichoke Squares
Cream Cheese and Artichoke Stuffed Tomatoes
If you’re looking for a fresh, flavorful appetizer or side dish that’s as elegant as it is easy, these Cream Cheese and Artichoke Stuffed Tomatoes are just the thing. Juicy ripe tomatoes are hollowed out and filled with a creamy, savory blend of cream cheese, artichokes, garlic, and herbs. Perfect for any spring or summer occasion!
Ingredients
- 1 container (8-ounce) cream cheese spread, softened to room temperature
- 1/2 cup freshly grated Parmesan cheese
- 1 can (14-ounce) artichoke hearts, drained, patted dry and chopped
- 1/4 cup mayonnaise
- 4 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- salt and freshly ground black pepper, to taste
- 2 containers (16-ounce) Campari tomatoes, (approximately 20 tomatoes)
- Fresh basil, chives and parsley for garnish, whole or chopped as desired
Instructions
- Combine cream cheese, parmesan cheese, artichoke hearts, mayonnaise, garlic and herbs in a bowl. Season to taste with salt and black pepper. Refrigerate until ready to use.
- Cut a thin slice off the top of each tomato along with a little from the bottom so they stand straight and don't roll around. Scoop out and discard the pulp. Invert onto paper towels to drain for 20-30 minutes.
- Fill each tomato with equal amounts of the filling.
- Serve the tomatoes on a platter, separately or combined. Garnish with fresh herbs.
Notes
Can be assembled up to 8 hours in advance. Refrigerate until needed.
Nutrition
Serving: 1Calories: 30kcalCarbohydrates: 0.3gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 3mgSodium: 59mgPotassium: 9mgFiber: 0.04gSugar: 0.1gVitamin A: 84IUVitamin C: 1mgCalcium: 32mgIron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
