This holiday, by the way, totally snuck up on me this year – anyone else wishing summer would stop slipping by so fast?! We’ll be sipping margarita shandys on the porch (recipe coming Monday!) while we see how the puppy deals with the fireworks. And stuffing these in our mouths, obvs.
Truthfully, scooping out two dozen cherry tomatoes isn’t the quickest prep, but at least it’s easy. The good news is that these can be made ahead up to a day ahead of time and kept in the fridge.
To scoop these little tomatoes out cleanly, slice off the very top of each tomato. (If they roll on the cutting board, take a tiny sliver off the bottom as well to keep them upright.) Cut down in a circle around the top until most of the flesh and seeds are loose, being carefully not to cut through the bottom. Carefully cut the center stem at an angle and scoop out. Your tomatoes are ready to fill!
The absolute best/worst part is these bites are only 15 calories each! Best because you can pop these in your mouth all afternoon guilt-free, worst because they’re impossible to resist eating all by yourself.
I found these beautiful heirloom cherry tomatoes at Trader Joe’s, but of course you can use regular ol’ red cherry tomatoes just as well. Actually, I got these heirloom cherry tomatoes + a big log of goat cheese + a full basil plant at Trader Joe’s for just $10 – I’m all for one-stop inexpensive groceries!
Not affiliated with Trader Joe’s in any way, just a big fan of their cheese & wine!
- 4 oz. goat cheese
- 1/4 cup fresh basil minced
- salt to taste
- 10 oz. cherry tomatoes
Cream goat cheese, minced basil, and a pinch of salt. Taste and add another pinch of salt if needed.
Cut off the tops of the cherry tomatoes and scoop out the seeds. Set on a plate or tray.
Spoon the cheese mixture into a small bag and snip off a small corner. Pipe the cheese into the tomatoes.