Cheese Stuffed Tomatoes
Cheese stuffed tomatoes are a no-cook appetizer that takes only a bowl and a plastic bag. The filling pairs tangy cream cheese with milder ricotta, then gets sharpness from raw garlic and a fresh note from ribbons of basil. Piping it from a snipped zip-top bag keeps the work quick and tidy across thirty tomatoes. Everything is served cold, so you can fill them ahead and keep the kitchen free for the main course.
Instructions
Slice a thin cap off the top of each cherry tomato and set the tomatoes aside, open side up.
Put the cream cheese, ricotta, butter, basil, garlic, salt and pepper in a bowl. Mix them until the filling is evenly combined and no streaks of butter or cheese remain.
Spoon the filling into a gallon-size zip-top bag and push it down into one bottom corner. Snip a small hole in that corner to make a simple piping bag.
Squeeze the filling into each tomato until it is about three-quarters full. Leave a little room at the top so the filling does not spill over.
Serve the tomatoes chilled as an appetizer.
Make it personal.
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