Stuffed Cherry Tomatoes Recipe
These Italian-style stuffed cherry tomatoes are filled with a savory mixture of creamy burrata, fresh basil, and toasted breadcrumbs. Elegant enough for entertaining yet simple enough for everyday snacking, these colorful bites showcase the best of Mediterranean flavors. Perfect served chilled as an antipasto course.
Ingredients
- 24 cherry tomatoes (about 500g)
- 200g burrata cheese, torn into pieces
- 40g (½ cup) panko breadcrumbs
- 30ml (2 tablespoons) extra virgin olive oil
- 20g (¼ cup) grated Parmigiano-Reggiano
- 15g fresh basil leaves, finely chopped
- 10g fresh parsley, finely chopped
- 2 cloves garlic, minced very fine
- 5ml (1 teaspoon) balsamic vinegar
- 2g (½ teaspoon) sea salt
- 1g (¼ teaspoon) black pepper
- Pinch of red pepper flakes (optional)
Instructions
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Prepare the tomatoes by slicing off the top quarter of each cherry tomato. Using a small melon baller or narrow spoon, carefully scoop out the seeds and interior pulp, creating hollow shells. Place scooped tomatoes on paper towels to drain excess moisture.
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Toast the panko breadcrumbs in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden brown and fragrant. Transfer to a small bowl and let cool for 2 minutes.
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In a medium bowl, combine the cooled breadcrumbs, minced garlic, grated Parmigiano-Reggiano, chopped basil, chopped parsley, and red pepper flakes if using.
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Add the torn burrata pieces to the breadcrumb mixture. Drizzle with 15ml (1 tablespoon) of the extra virgin olive oil and the balsamic vinegar. Gently fold together until just combined, being careful not to overmix and break down the burrata too much.
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Season the filling with sea salt and black pepper to taste. Divide the mixture evenly among the hollowed-out cherry tomato shells, mounding slightly on top.
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Arrange the stuffed tomatoes on a serving platter. Drizzle lightly with the remaining 15ml (1 tablespoon) of extra virgin olive oil and serve at room temperature or chilled.
Substitutions
- Replace burrata with fresh ricotta or crumbled feta cheese for a firmer texture
- Substitute panko with finely crushed walnuts or hazelnuts for a different texture and flavor
- Use fresh mint instead of basil for a different Mediterranean herb profile
- Replace Parmigiano-Reggiano with aged pecorino romano for a sharper, more assertive cheese flavor
Tips
- Prepare the tomato shells up to 4 hours ahead and store in the refrigerator covered with plastic wrap; add the filling just before serving to prevent sogginess
- Toast the breadcrumbs until deeply golden for maximum nutty flavor and textural contrast with the creamy cheese
- Select uniformly sized cherry tomatoes so they cook and fill evenly
Stuffed vegetables are a cornerstone of Italian antipasti, reflecting the country's tradition of transforming simple seasonal produce into memorable first courses. This preparation honors the Italian principle of using whole ingredients with minimal waste while celebrating the natural sweetness of summer tomatoes.
Frequently Asked Questions
How long does Stuffed Cherry Tomatoes Recipe take to make?
Stuffed Cherry Tomatoes Recipe takes about 25 minutes total — 25 minutes of prep and no cooking — and makes 6 servings.
What can I substitute in Stuffed Cherry Tomatoes Recipe?
You can adapt it easily: Replace burrata with fresh ricotta or crumbled feta cheese for a firmer texture; Substitute panko with finely crushed walnuts or hazelnuts for a different texture and flavor; Use fresh mint instead of basil for a different Mediterranean herb profile.
How should I store leftover Stuffed Cherry Tomatoes Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Stuffed Cherry Tomatoes Recipe?
Each serving of Stuffed Cherry Tomatoes Recipe has about 12g of protein and 285 calories.
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