Cream Cheese and Artichoke Stuffed Tomatoes (Campari Tomatoes recipe)
Published Jul 09, 2025
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If you’re looking for a fresh, flavorful, easy appetizer 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 occasion!
Why This Recipe is a Keeper!
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!
This Cream Cheese and Artichoke Stuffed Tomatoes recipe is:
- Great for summer! Light, fresh, and perfect served chilled or at room temperature.
- Quick and easy! With just a handful of ingredients and minimal prep, they come together quickly.
- Make ahead! Can be assembled eight hours ahead of time and refrigerated.
- Elegant! The crowd-pleasing presentation adds an elegant, colorful touch to any table or buffet.
How to Make cream cheese stuffed tomatoes:
Recipe Ingredients:
Here’s everything you’ll need to make this stuffed tomatoes recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Campari Tomatoes: Campari tomatoes 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. They’re also the best tomato to buy if you’re craving fresh summer tomato taste in the off season. You’ll generally find them with the vine still attached. Purchase Campari tomatoes that have a uniform color and taut skin.
- Cream Cheese Spread: I prefer a cream cheese spread in this stuffed tomato appetizer recipe because it’s a little lighter and easier to blend without softening it to room temperature. Use regular or reduced fat. You can also use drained pureed large curd cottage cheese, goat cheese, mascarpone, or plain Boursin.
- Artichoke Hearts: Use one can of whole or quartered artichoke hearts. After draining, pat them dry well with paper towels.
- Mayonnaise: Use your favorite brand. Our choice is either Duke’s or Hellman’s.
- Parmesan Cheese: Can also use Asiago, Romano, or Manchego for a Spanish touch.
- Fresh Herbs: I don’t recommend dried herbs at all. Fresh herbs deliver that summery fresh flavor!
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Combine cream cheese, parmesan cheese, artichoke hearts, mayonnaise, garlic, and herbs in a bowl.
- Mix well and 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.
- Sprinkle the insides of each tomato with a bit of salt. Invert onto paper towels to drain for 20 to 30 minutes.
- Fill each tomato with equal amounts of the filling.
- Serve the tomatoes on a platter, separately or combined. Garnish with fresh herbs.
Chef Tips and Tricks:
- You can use regular cherry tomatoes, but the process will be extremely picky if they’re too small. You may need to place the filling in a piping bag or a zipper-top bag to fill the tomatoes.
- To remove the pulp, a metal teaspoon or melon baller works well. Be careful not to puncture the sides.
- It’s essential to drain the tomatoes to avoid watery bites. Sprinkle the insides of each tomato with a bit of salt, which also helps to season the stuffed tomatoes, then invert onto paper towels and allow them to drain for 20 to 30 minutes.
- Garnish with small fresh basil leaves, chopped fresh parsley, or chives just before serving.
Recipe FAQs:
can i make cream cheese and artichoke-stuffed tomatoes ahead of time?
Yes! I recommend not making them more than 8 hours ahead of time because the tomatoes can start to release liquid and lose their firm texture, which may make the filling watery and the presentation less appealing.
should I serve these stuffed campari tomatoes cold or AT room temperature?
If you make them ahead of time and refrigerate them, let them sit at room temperature for 30 minutes or so before serving. Room temperature or with the chill off is best.
can i use another type of cheese besides cream cheese?
You can use drained pureed large curd cottage cheese, goat cheese, mascarpone, or plain Boursin.
VARIATION:
- Grill thin slices of zucchini and let cool. Spread the artichoke filling over the zucchini slice and roll up.
Serve as part of an appetizer spread with:
More great TOMATO recipes you’ll love!
- Tomato and Onion Salad
- Oven-Roasted Tomatoes (Tomato Confit)
- Tuscan Cherry Tomato and White Bean Salad
- Marinated Tomatoes
Get all my appetizer recipes at Appetizer Recipes – From A Chef’s Kitchen.
Cream Cheese and Artichoke Stuffed Tomatoes
If you’re looking for a fresh, flavorful, easy appetizer 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 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. Sprinkle the insides of each tomato with a bit of salt. 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
Recipe from 2015 retested and updated.
SUBSTITUTIONS:
- You can use regular cherry tomatoes, but the process will be extremely picky if they’re too small. You may need to place the filling in a piping bag or a zipper-top bag to fill the tomatoes.
- Instead of cream cheese, use drained pureed large curd cottage cheese, goat cheese, mascarpone, or plain Boursin.
- Use Asiago, Romano, or Manchego for a Spanish touch.
- A metal teaspoon or melon baller works well to remove the pulp. Be careful not to puncture the sides.
- Draining the tomatoes is essential to avoid watery bites. Sprinkle the insides of each tomato with salt, which also helps to season the stuffed tomatoes. Then, invert the tomatoes onto paper towels and allow them to drain for 20 to 30 minutes.
- Garnish with small fresh basil leaves, chopped fresh parsley, or chives just before serving.
- Can be assembled up to 8 hours in advance.
- Refrigerate until needed.
Nutrition
Serving: 1Calories: 30kcalCarbohydrates: 0.4gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 3mgSodium: 59mgPotassium: 9mgFiber: 0.04gSugar: 0.1gVitamin A: 85IUVitamin C: 1mgCalcium: 32mgIron: 0.1mg
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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