Stuffed Cherry Tomatoes


prep 1:00       total 2:00


48 servings



48 lg. cherry tomatoes
1 dash salt, or
to taste
6 oz. cream cheese, softened
1/2 cup mayonnaise
1/2 cup chopped salad olives
1/2 cup chopped pecans
Salad greens


Cut the top from the tomatoes, remove seeds very carefully. Do not split outside of skin. Sprinkle tomatoes with salt. Turn tomatoes upside down to drain. Combine the cream cheese and mayonnaise with an electric mixer. Add olives and the pecans and stir by hand. Fill tomatoes with cheese mixture using decorator tip and bag. Arrange on salad greens on platter. Chill thoroughly before serving.

Author's Comments

This is a classic appetizer that can be prepared up to 12 hours in advance and left to chill. Remove from refrigerator approximately 15 minutes before served.

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