These southern 3-ingredient stuffed cherry tomatoes are the kind of easy summer appetizer that disappears faster than anything else on the table. They have that classic Southern party-food feel: simple, creamy, a little tangy, and perfect for cookouts, showers, church potlucks, or just a snack plate on a hot afternoon. When I need something quick that still looks a little special, this is exactly the sort of recipe I reach for.
Serve these chilled or lightly cool from the fridge alongside barbecue, fried chicken, burgers, or a sandwich spread for lunch. They also fit right in on a snack board with crackers, sliced cucumbers, deviled eggs, and sweet tea. Since they’re rich and creamy in one bite, they pair especially well with smoky grilled meats and crisp, fresh sides like coleslaw or watermelon.
Southern 3-Ingredient Stuffed Cherry Tomatoes
Servings: 8 appetizer servings
Ingredients
24 cherry tomatoes
4 ounces cream cheese, softened
1/2 cup pimento cheese
Freshly ground black pepper, for garnish (optional)
Directions
1. Wash and dry the cherry tomatoes. Slice a very thin piece off the top of each tomato, then use a small spoon or paring knife to gently scoop out the seeds and pulp.
2. In a small bowl, stir together the softened cream cheese and pimento cheese until smooth and well combined.
3. Spoon or pipe the cheese mixture into each hollowed tomato, filling them generously.
4. Arrange the stuffed tomatoes on a serving plate and chill for at least 20 minutes. Finish with a light sprinkle of black pepper before serving, if desired.
Variations & Tips
Make-ahead tip: You can prep and stuff the tomatoes a few hours ahead, then keep them covered in the refrigerator until serving time. If your schedule is packed, this is a great little appetizer to check off early in the day.
Texture tip: After scooping out the tomatoes, set them cut-side down on paper towels for 10 to 15 minutes. This helps drain extra moisture so the filling stays creamy instead of watery.
Spicier version: Use a spicy pimento cheese for a little kick, or add an extra crack of black pepper on top. It gives the tomatoes more Southern heat without adding extra ingredients to the base recipe.
Serving tip: If the tomatoes wobble on the plate, slice a tiny sliver off the bottom of each one so they sit flat. Just be careful not to cut through the bottom.