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Feta-Stuffed Cherry Tomatoes

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  • 32 Cherry tomatoes
  • 1/3 c Sour cream
  • 1 Cream cheese; softened
  • 1/2 c Feta cheese; crumbled finely
  • 1 Green onion; finely chopped
  • 1 ts Lemon juice
  • 1/4 ts Dried oregano
  • 30 Parsley leaves


Cut tops off 30 of the cherry tomatoes; trim bottom of each tomato slightly to level if necessary, being careful not to cut through to pulp.
With small spoon, hollow out tomatoes; place upside down on paper towel-lined plate. Cover loosely with plastic wrap; refrigerate to drain for at least 1 hour or up to 24.
Finely chop remaining tomatoes; place in small bowl. Add sour cream, softened cream cheese, feta cheese, green onion, lemon juice and oregano; mix until combined. (Filling can be covered and refrigerated for up to 24 hours).
Spoon filling into piping bag fitted with large star tip; pipe into hollowed-out tomatoes. Garnish with parsley.
Contributor: Canadian Living Magazine December 1997
Posted to MM-Recipes Digest V4 #327 by Bonnie & Tim Annis <> on 16 D, ec 1997