5-Minute Holiday Appetizer: Goat Cheese Stuffed Tomatoes

stuffed tomato

The holiday season is not commonly known as a time packed with healthy eats, but guess what? You can do your part to change that. You have the power! We all get invited to no less than 300 million events during December, and chances are, a few of those are going to be pitch-ins. And you know what you can pitch in? A healthy, delicious, festive appetizer that everyone will enjoy, like these Goat Cheese Stuffed Tomatoes.

tomatoesDon’t worry, everyone else will have the decadent stuff more than covered, and your light and healthy dish will be a welcome break from all the richness. And no one has to ever know it only took you five minutes to put together!

The key to this appetizer are the tomatoes. You’re looking for cocktail or Campari tomatoes. Chances are, you’ll be able to find them in the produce section of your regular supermarket. They are bigger than a cherry tomato, but smaller than a plum or Roma tomato. They are the perfect size for stuffing—big enough to not be annoying to fill, but small enough that they are still handheld. Folks will eat these in about two bites. Smaller tomatoes like these also tend to have better flavor when coming from a greenhouse (which is how tomatoes you’ll be buying in December are grown).

The recipe recommends using herb-flavored goat cheese, but if you’re having a hard time tracking that down, you’ll find a suggestion below for how to use regular goat cheese. And if goat cheese isn’t your thing, any other soft cheese works well, too. Cream cheese or soft feta would be great. Enjoy!

Goat Cheese Stuffed Tomatoes

stuffed tomatoesMakes 12 stuffed tomatoes


  • 4 ounces herb and garlic goat cheese, softened
  • 1 green onion, sliced
  • 1/4 teaspoon black pepper
  • 1 Tablespoon minced fresh parsley, plus additional for garnish
  • 12 cocktail-size tomatoes


  1. In a small bowl, mix together the goat cheese, green onion, black pepper, and parsley until smooth. Set aside.
  2. Using a sharp knife, slice off the end of one of the tomatoes. Using a small melon baller or a small spoon, scoop out the seeds and liquid and discard. Repeat with all tomatoes.
  3. Using a small spoon, fill each tomato with the goat cheese mixture. Place on a platter and sprinkle with additional parsley before serving.

Cook’s Notes

  • Can’t find herb goat cheese? No problem. Just use regular goat cheese and add 1/2 teaspoon Italian seasoning and 1/2 teaspoon garlic powder.
  • These taste great right away, but get even better after melding for 20 minutes or so.


For one stuffed tomato: 65 calories, 3.6g fat, 5.1g carbs, 4g protein

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Cassie Johnston is an award-winning food writer and recipe developer living and working in Southern Indiana. Her work has been feature in national publications such as Gourmet Magazine and The Huffington Post. Cassie’s a big fan of strenuous hikes, cheese, watching sports, Brussels sprouts, and craft beer, and she’ll talk your ear off about her love of local food and seasonal eating. She’s obsessed with social media and loves connecting with new friends!