Cheese-Stuffed Cherry Tomatoes

Prep 20 m
Chill 60 m



  1. 1 of 4 Cut tops off tomatoes. Gently remove seeds and pulp with a small melon baller or measuring spoon. Invert onto a paper towellined baking sheet and let drain.
  2. 2 of 4 Into the bowl of a food processor, put spreadable cheese and buttermilk. Whirl until smooth. Add cheddar and pulse two or three times.
  3. 3 of 4 Place cheese mixture into a pastry bag fitted with a medium-size star tip. Pipe cheese mixture into tomatoes.
  4. 4 of 4 Refrigerate at least 1 hour.
Nutrition Information for Cheese-Stuffed Cherry Tomatoes
Servings Per Recipe:
Per Serving: 27 mg sodium, 1 g carb., 1 g Fat, total, 17 kcal cal., 1 g pro., 0 g sat. fat, 0 g fiber, 3 mg chol.