Cold Stuffed Tomatoes

5 from 1 vote

Cold Stuffed Tomatoes are a 5 minute appetizer that look impressive! These no bake stuffed tomatoes free you up to get the party sorted!

Prep Time5

Cook Time0

Total Time5

Course: Appetizer, Snack

Cuisine: Western

Keyword: cold stuffed tomatoes

Servings:

Calories: 65kcal

Cost: $8

Tomatoes: use a knife and chopping board to slice the top off each tomato. Use a teaspoon to scoop out the seeds and juice of each tomato (then discard) Note 5. Use a teaspoon to dollop a small amount (¼ teaspoon ish) into the base of each emptied tomato.
Pesto: use a teaspoon to dollop a little basil pesto into the base of each tomato.
Stuff: pop a bocconcini ball into each tomato on top of the pesto.
Balsamic glaze: transfer the stuffed tomatoes to a serving plate and drizzle each stuffed tomato with balsamic glaze (just a touch).

Note 1 Tomatoes: go for tomatoes that are in between the size of cherry tomatoes and standard tomatoes to fit the cheese balls in. You will need 12-14 tomatoes, 1 for each bocconcini ball.
Note 2 Bocconcini: I purchase the cheese balls in the tub with the liquid (which gets discarded). The size on the tub is about 250 grams from memory. You will only need 1 tub for the recipe, unless you want to make a double batch.
Note 3 Pesto: To make this recipe super quick so that it can be whipped up in 5 minutes, I use store bought basil pesto, the 'dip' type, in the fridge section. If I have homemade pesto in the fridge, I often use that, you can do whichever you have time for!
Note 4 Balsamic glaze: balsamic glaze is much thicker than balsamic vinegar, it will be in a small squeezy bottle in the same area of the store as the vinegars. I don't recommend using balsamic vinegar for this recipe as it will make the tomatoes soggy!
Note 5 Tomato preparation: If you look at the pictures, you will see that I use a small bowl when I do this. It helps as it contains all the messy stuff and then can be simply discarded.