Cream Cheese and Artichoke Stuffed Tomatoes
Updated Feb 24, 2022, Published Jun 22, 2016
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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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.