If you’re looking for an easy and refreshing appetizer recipe for your next cookout, you’ll love this cold canape! This recipe features fresh cherry tomatoes filled with a mixture of cucumber, cream cheese, mayonnaise, and dill.
These zesty, flavorful bites taste so good on a hot day! Whether you grow your own produce or purchase it from the market, the essence of those garden-fresh veggies shines through with every delicious morsel.
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What are Cucumber Stuffed Cherry Tomatoes?
Cucumber stuffed cherry tomatoes are a cold finger food appetizer. Unlike traditional stuffed tomatoes, this recipe uses raw tomatoes and cucumbers, along with a cream cheese filling, to create a palate-refreshing amuse-bouche.
This combination highlights the garden fresh flavor of the tomatoes and is the perfect pre-barbeque tidbit. And since these goodies are vegetarian, gluten free, and keto-friendly, almost everyone can enjoy them!
This appetizer recipe is very popular in my extended family, and was included in a family recipe cookbook that I was given about ten years ago. I recently learned that the recipe originated from Taste of Home magazine, so you can view the original recipe on their website here.
How Big Are Cherry Tomatoes?
Tomatoes vary in size, from small as a pea to as large as three pounds. Cherry tomatoes are on the smaller end of the tomato size spectrum at 1 to 1.5 inches in diameter. They come in a variety of colors, from bright yellow to deep purple.
Cherry tomatoes are rounder than their larger counterparts, so if time isn’t taken to prepare the bottoms for this recipe, they’ll roll around your serving tray. I learned this the hard way and had a mess. They still tasted good, though!
I also like to use cocktail tomatoes for this recipe, when I can find them. They’re larger than cherry tomatoes, but still have that beautiful round shape. I also find them to be sweeter than cherry tomatoes, and I love that extra burst of sweetness in this snack!
Do I Need Any Special Tools to Make These?
Nope! I didn’t use anything special in making these, but I did find a way to make my job easier!
After cutting of the tops of the tomatoes, I used a 1/4 teaspoon measuring spoon to scoop out the inside of the cherry tomatoes. It was the perfect size, and the deep bowl of the spoon was perfect for scooping. You can also use a mini melon baller scoop for removing the tomato pulp and seeds.
When it comes to filling the cherry tomatoes, I used the same 1/4 teaspoon that I used to scoop out the insides. But if you want the tomatoes to look fancier, you can use a cake decorating piping tool to give your filling a little style.
A basic cake decorating kit is a just a little over ten dollars on Amazon. And for only about five dollars more, you can get a piping gun.
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Directions
- Cut a thin slice off the bottom of each tomato. This will allow the tomatoes to stand up nicely once they are stuffed. It’s important to slice only a tiny bit or the filling will leak out the bottom.
- Next, cut the tops off each tomato. Scoop out and discard the pulp and seeds.
- As you finish, turn each scooped tomato upside-down on a paper towel to drain.
- In a small bowl, mix cream cheese and mayonnaise until smooth, then add chopped cucumber, scallions, and dill.
- Spoon cream cheese mixture into tomatoes. Chill until serving.
Want More Appetizer Recipes?
- Get more garden-to-table goodness with Garden Fresh Salsa
- Turn up the heat when you make Grilled Cream Cheese Stuffed Jalapeno Poppers
- Enjoy a hearty snack or light lunch with Easy Cuban Style Sliders
Cucumber Stuffed Cherry Tomatoes
Course: Appetizers and Snacks, Keto-FriendlyDifficulty: Medium10
servings30
minutes30
minutesFresh cherry tomatoes are filled with a mixture of cucumber, cream cheese, mayonnaise, and dill for zesty, refreshing bites that taste so good on a hot day.
Ingredients
16 oz package cherry tomatoes
4 oz cream cheese, softened
2 tablespoons mayonnaise
1/4 cup finely chopped, peeled cucumber
1 tablespoon finely chopped scallions
2 teaspoons minced fresh dill
Directions
- Cut a thin slice off the bottom of each tomato. This will allow the tomatoes to stand up nicely once they are stuffed.
- Next, cut the tops off each tomato. Scoop out and discard the pulp and seeds.
- As you finish, turn each scooped tomato upside-down on a paper towel to drain.
- In a small bowl, mix cream cheese and mayonnaise until smooth, then add chopped cucumber, scallions, and dill.
- Spoon cream cheese mixture into tomatoes. Chill until serving.
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