Cream Cheese and Artichoke Stuffed Tomatoes

5 from 1 vote

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!

Prep Time1

Cook Time30

Total Time1 30

Course: Appetizers and Snacks

Cuisine: Italian

Diet: Diabetic, Gluten Free, Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

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.

TIPS:

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.

MAKE AHEAD:

Can be assembled up to 8 hours in advance.
Refrigerate until needed.

Nutrition