Nothing beats simple appetizers you can make ahead, especially when they’re fresh, flavorful, and require no cooking. These Stuffed Cherry Tomatoes with Pesto and Basil are the perfect bite-size appetizer—easy to prep, light, and full of classic Italian flavor.
These stuffed tomatoes make ideal cold party snacks and room-temperature finger foods for entertaining. Perfect for parties, potlucks, game day spreads, or summer gatherings, they’re easy to assemble and always a crowd-pleaser.
Perfec if you’re hosting a casual get-together or need an easy appetizer to take to a party, these pesto-filled cherry tomatoes are fresh, elegant, and stress-free—exactly the kind of appetizer everyone loves to snack on.
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What You'll Need
1 pint cherry tomatoes
½ cup basil pesto
2 tablespoons grated Parmesan cheese
2 tbsp extra‑virgin olive oil
Salt and freshly ground black pepper
If you’re making your own pesto, blend fresh basil leaves, garlic, pine nuts (or walnuts), olive oil, Parmesan, salt, and pepper until smooth and fragrant. A good pesto brings brightness and depth to every bite.
Step-by-Step Directions
- Start by preparing the cherry tomatoes. Remove the stem ends carefully with a sharp knife, then use a melon baller or small spoon to scoop out the seeds and pulp. This creates a small hollow “cup” for the filling. Lightly sprinkle a pinch of salt inside each tomato, then place them upside-down on a paper towel for about 10 minutes to drain any extra moisture.
- Next, get your pesto ready. If using store-bought pesto, give it a good stir so the oil and herbs combine evenly. For a homemade version, pulse fresh basil leaves, garlic, your choice of nuts, Parmesan, olive oil, and a pinch of seasoning in a food processor until smooth and fragrant. The goal is a flavorful, aromatic paste that’s easy to spoon or pipe.
- Once your tomatoes and pesto are ready, it’s time to fill them. Spoon the pesto carefully into each hollowed tomato, or for a cleaner presentation, use a piping bag or a zip-top bag with a corner cut off. Press the filling in gently so each tomato is generously stuffed without spilling over.
- Finally, add the finishing touches. Drizzle a little extra virgin olive oil over the filled tomatoes and crack some fresh black pepper on top. For a final burst of flavor, sprinkle with grated Parmesan. These small steps bring out the best in every bite, making the appetizers look as good as they taste.
Notes from the Chef
Tomato choice matters. Uniform size ensures even filling and a neat presentation when served.
Drain the cavities. Letting excess juice escape prevents soggy bites, keeping your tomatoes crisp and fresh.
Oil temperature counts. A splash of good olive oil at room temperature unlocks deeper aroma and balances the pesto’s boldness.
Taste as you go. Before stuffing, sample a bit of pesto with a pinch of salt. adjust seasoning if necessary so the final bites are perfectly balanced.
Flavor Variations to Try
This recipe is a flexible canvas. Swap, add, or tweak elements while keeping the core idea intact: fresh tomatoes meeting a savory filling. Here are some inspired options:
Cheese twists:
• Add a cube of feta inside each tomato for tangy pop.
• Mix cream cheese into the pesto for a richer filling.
Nut and seed swaps:
• Replace pine nuts with toasted walnuts or pumpkin seeds for texture and depth.
• Sprinkle extra seeds on top for a crunchy finish.
Herbal accents:
• Mix in snipped chives, parsley, or dill for layered herb flavor.
• A touch of lemon zest brightens the pesto, balancing richness.
Mix and match these ideas to suit your mood or pantry. They keep the recipe fresh and adaptable for different occasions.
On a Keto Diet?
If you’re on a keto diet, these stuffed cherry tomatoes with pesto are perfect. Cherry tomatoes are low in carbs, and the pesto adds healthy fats from olive oil and nuts. For an extra keto-friendly version, use full-fat cheese and skip any added sugar in store-bought pesto.
These bites are fresh, flavorful, and satisfying, making them ideal as a snack, appetizer, or party treat. A drizzle of extra olive oil or a sprinkle of nuts adds richness and texture without adding carbs. Enjoy guilt-free and keto-approved!
Serving Style and Presentation
Good food deserves thoughtful presentation. Here are a few creative ways to serve your stuffed tomatoes:
- Rustic Tray: Arrange them on a wooden board with fresh basil sprigs and edible flowers for a garden‑inspired look.
- Skewer Style: Thread a filled tomato with a basil leaf on tiny skewers, perfect for parties.
- With Dips: Pair them with hummus, olive tapenade, or a light balsamic reduction for more variety.
Make-Ahead Tips
- Pre‑hollow tomatoes and store them chilled for a few hours before stuffing.
- Prepare your pesto up to a day ahead. Cover and refrigerate.
- Assemble just before serving to keep tomatoes firm and fresh.
These small timing strategies help you manage your kitchen workflow and stay relaxed before guests arrive.
Why This Recipe?
What makes this recipe so appealing is how a handful of simple ingredients transforms into something elegant and punchy. The sweet acidity of cherry tomatoes contrasts beautifully with the herb‑rich pesto, while the olive oil and Parmesan add savory depth.
Whether served at a dinner party or as a quick weeknight starter, these small bites lend a sense of care and sophistication without hours of work.
Frequently Asked Questions
Can I roast the tomatoes first?
Yes! Lightly roasting them for 5–7 minutes enhances sweetness and adds a warm, caramelized flavor, perfect for a cozy twist on this appetizer.
Can I mix in other fillings with pesto?
Absolutely. Tiny cubes of sun-dried tomatoes, olives, or roasted bell peppers can be added for extra texture and flavor bursts.
Can these be frozen?
Not ideal once filled — the tomatoes get watery. But you can freeze the pesto separately and fill fresh tomatoes later.
Do the tomatoes need to be room temperature?
Serving them slightly chilled or at room temperature works best — very cold tomatoes mute the flavors of the pesto.
Can I turn them into a bite-sized salad?
Yes! Chop the stuffed tomatoes and toss with arugula, extra olive oil, and lemon juice for a refreshing summer salad.
Stuffed Cherry Tomatoes with Pesto and Basil
24
servings20
minutes20
minutesIngredients
1 pint cherry tomatoes
½ cup basil pesto
2 tbsp grated Parmesan (optional)
2 tbsp extra-virgin olive oil
Salt and black pepper to taste
Directions
- Start by removing the stems from each cherry tomato. Using a small spoon or melon baller, scoop out the seeds and pulp to create a little hollow inside. Sprinkle a pinch of salt and let the tomatoes drain briefly to remove excess moisture.
- Next, prepare the pesto. If using store-bought, give it a good stir to combine the oil and herbs evenly. For homemade, blend fresh basil, garlic, nuts, olive oil, and Parmesan until smooth and fragrant.
- Now it’s time to fill the tomatoes. Spoon the pesto carefully into each hollow, or use a piping bag for a cleaner, neater finish. Press gently so each tomato is generously filled without spilling over.
- Finally, add the finishing touches. Drizzle a bit of extra-virgin olive oil over the filled tomatoes, crack fresh black pepper on top, and sprinkle Parmesan if you like. These simple touches enhance flavor and presentation beautifully.
Notes
- Drain pulp: Prevents watery bites and keeps pesto from sliding out.
- Storage tip: Unfilled tomatoes can be prepped and refrigerated; fill just before serving.
- Piping bag trick: Makes filling clean and precise.
- Storage tip: Unfilled tomatoes can be prepped and refrigerated; fill just before serving.
