Chèvre & Herb-Stuffed Cherry Tomatoes

With less fat than its cow's milk counterparts, tangy and sweet goat's milk chèvre forms the savory, calcium-rich base of this visually appealing appetizer.

Photo: Yvonne Duivenvoorden

By Jeanette Hurt

Serves: 10
Hands-on time: 15 minutes
Total time: 15 minutes


  • 3 oz plain or pepper chèvre
  • 3 tbsp plain low-fat yogurt
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp fresh dill, finely chopped
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 25 cherry tomatoes


  1. Place chèvre and yogurt in a food processor fitted with a standard blade. Chop for about 30 seconds or until creamy. Remove mixture from food processor and put into bowl to whisk in herbs.
  2. Cut tomatoes in half and scoop out pulp and seeds with a small spoon. Using a sharp knife, thinly slice a sliver (about 1/4 centimeter) off the bottom of each tomato half so that each stands up straight on a plate.
  3. Fill each tomato half with 1/2 tsp chèvre-herb mixture. It should overflow just a bit.

Nutrients per 5-filled tomatoes: Calories 35, Total Fat: 2 g, Sat. Fat: 1.5 g, Carbs: 2 g, Fiber: 1 g, Sugars: 2 g, Protein: 2 g, Sodium: 35 mg, Cholesterol: 5 mg