Chèvre & Herb-Stuffed Cherry Tomatoes

Tangy and sweet goat's milk chèvre forms the savory, calcium-rich base of this visually appealing appetizer.
Chèvre & Herb-Stuffed Cherry Tomatoes

Chèvre & Herb-Stuffed Cherry Tomatoes

Video: Types of Tomatoes

Tomatoes come in different colors and sizes, and Chef Jo's video gives you all her secrets for properly cleaning, storing and using the many different varieties.

Video: How to: Herbs

In this video, Chef Jo explains how herbs are a great way to add a quick burst of flavor (and no fat!) to any dish, all year round.

  • Duration
  • Cook Time
  • 10Servings


  • 3 oz plain or pepper chèvre
  • 3 tbsp plain 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.

Nutrition Information

  • Serving Size: 5-filled tomatoes
  • Calories: 35
  • Carbohydrate Content: 2 g
  • Cholesterol Content: 5 mg
  • Fat Content: 2 g
  • Fiber Content: 1 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1.5 g
  • Sodium Content: 35 mg
  • Sugar Content: 2 g