Healthy at Home: Stuffed Cherry Tomatoes Recipe

Prepare this stuffed cherry tomato recipe as an appetizer for your next social gathering or as a simple springtime snack. On a warm spring day, this dish is a home run!

Serving Size: 4 Pieces

Calories: 88, Protein 2g, Fat: 8g, Total Carbohydrate: 4g, Sodium: 391g


  • 24 cherry tomatoes (heirloom, if possible)
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/4 teaspoon red pepper flakes
  • Kosher salt
  • 2 ounces feta cheese, cut into 24 small cubes (about 1/2 cup)
  • 1 tablespoon black olive paste
  • Flaky sea salt
  • 1/4 cup fresh mint, torn


  1. Preheat the broiler.
  2. Slice off the top 1/4 inch of each tomato, then scoop out and discard some of the core using a melon baller or small spoon. Cut a thin sliver off the bottom of the tomatoes so they will sit flat.
  3. Put the tomatoes on a rimmed baking sheet and toss with the olive oil, red pepper flakes and 1/4 teaspoon kosher salt, then stand them up and press a cube of feta about halfway inside each one.
  4. Broil until the cheese is browned and slightly soft, about two minutes.
  5. Mix the olive paste with one tablespoon water and dot all over a serving plate.
  6. Arrange the broiled tomatoes on the plate; drizzle with olive oil and sprinkle with sea salt. Scatter the mint on top. Serve warm or at room temperature.


“Healthy at Home” is a series of healthy recipes curated by Morris Hospital Clinical Dietitian Liz Fischer.

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