because what is life without good food?

Smoked Havarti Cheese Stuffed Mini Tomatoes

Smoked Havarti Stuffed Mini Tomatoes

My dad decided to try a different variety of tomatoes … some that would mature earlier so he would have tomatoes earlier on in the season … great idea, but this summer has been so hot that his “early” tomatoes only ripened about a week before the rest of the tomatoes.

These little tomatoes are prolific and delicious, if a little small. They are a little bigger than grape tomatoes, yet smaller than regular ones. Mom has boxes and boxes of them … so I took a little box of these little ones because I thought they would make lovely appetizer tomatoes, stuffed with cheese. I took a picture so you could see how big they are …

Mini Tomatoes

And what do you know? I was right! It took me a couple tries, but you can stuff them up, bake them briefly (only briefly or they get over-soft and fall apart and the cheese falls out!) and then munch. They taste simply delightful!

For this recipe, you could certainly use cherry or grape, roma or even full-size tomatoes. Just make sure they are tomatoes from the garden (or farmer’s market) because those grocery store tomatoes are just pale shadows of REAL garden tomatoes.

Smoked Havarti Stuffed Mini Tomatoes

Smoked Havarti Cheese Stuffed Mini Tomatoes

I was making these just for me, so this makes a small amount! Please double or triple the recipe if you have a crowd to feed! The smoky cheese tomato stuffing is also lovely all by itself, simply spread on toast …

  • Several small tomatoes (I stuffed 6 lil tomatoes for lunch, but had about half the filling left …)
  • 1/4 cup of tomato pulp (from the center of the tomatoes you’re stuffing)
  • About 3 oz. light cream cheese
  • About 1/4 cup bread crumbs (whole wheat is good!)
  • 1 clove of garlic, peeled and chopped fine
  • A sprig or two of fresh tarragon, chopped fine
  • A sprig or two of fresh basil leaves, chopped
  • About 1/2 oz. shredded smoked Havarti cheese (roughly 1/4 cup)
  • A couple tablespoons of roasted, shelled pistachios, chopped roughly
  • For garnish: basil flowers and/or leaves
  • For serving: thinly sliced baguette, toasted, or other small toasts


  1. Take the tomatoes you want to stuff and set them out on a flat surface. Notice how they “sit” the best. It might be on their side. Mine all wanted to sit sideways. Cut off the top “side” (the opposite side from the side each tomato wants to sit on), then carefully scoop out the center part of the tomato, being careful not to cut the outside shell. Once you have all your tomatoes hollowed out, set them on a baking tray and chop up the tomato pulp you pulled out of the tomatoes.
  2. In a small bowl, mix together 1/4 cup of the tomato pulp with the cream cheese, bread crumbs, tarragon, basil and Havarti cheese, reserving some fresh basil leaves for garnish. Carefully scoop some of the filling into each of the hollowed out tomatoes, filling it to the top. Press a couple pieces of pistachio on top.
  3. Bake at 400 for about 5 minutes or until the cheese is hot and bubbly on top and the tomatoes just begin to sag a little bit. Don’t bake them too long or the tomatoes will get too soft and won’t hold their shape.
  4. Set the tomatoes carefully on a serving plate, garnish with basil leaves and/or basil flowers and serve immediately, hot out of the oven. You can pop them into your mouth just like this … or I found they go rather nicely on toasted baguette. I would caution against wearing a white shirt while eating these … they do sometimes squirt juice when you bite into them. You can avoid this by popping the whole thing in your mouth at once, but those of us with little mouths have a little trouble with that!

Smoked Havarti Stuffed Mini Tomatoes

This recipe was shared at Tastetastic Thursday, Foodie Friends Friday and Scrumptious Sunday.

13 responses

  1. Amazing, Ann!! XOXO

    August 22, 2012 at 6:01 pm

    • Ann

      Thanks Lauren! This was a second or third attempt at a good stuffed tomato recipe and I am so glad they turned out well!

      August 22, 2012 at 10:50 pm

  2. These sound so tasty Ann! I can just about taste them from here!!:)

    August 22, 2012 at 7:38 pm

    • Ann

      I wish I could share them with you, Lisa! They were scrumptious:)

      August 22, 2012 at 10:51 pm

    • Ann

      Thank you so much, Lisa:)

      August 24, 2012 at 8:33 am

  3. I want to dive into those tomatoes! My word, they look tasty. And because they are small, I’m assuming that it would be socially acceptable to eat like… 50 of ’em. Right?

    August 23, 2012 at 5:19 am

    • Ann

      LOL sure, why not!

      August 24, 2012 at 8:33 am

  4. egg me on

    What a great little summertime app!

    August 24, 2012 at 8:17 am

    • Ann

      Thank you!

      August 24, 2012 at 8:32 am

  5. Love the mini tomatoes what a sweet summer appetizer.

    August 25, 2012 at 8:58 am

  6. These look fantastic! Thanks for sharing at Foodie Friends Friday. I have chosen this as my host favorite and will be giving you a shout-out on my blog ( at the next party (8/31).

    August 30, 2012 at 6:51 pm

    • Ann

      Thank you so much Lindsey!:)

      August 30, 2012 at 8:41 pm

  7. Sheryl

    I’ve been waiting until my small tomatoes were ready for this recipe…am going to make it on wed night for a big family dinner. I can’t wait!!

    September 3, 2012 at 6:59 pm

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