Restricted Diets: Kalamata Olive & Goat Cheese Stuffed Cherry Tomatoes

This post is part of our restricted diet series from Beth of Tasty Yummies.

With the topic of this ongoing series with Free People being Restricted Diets, I have tried to have fun with the various recipes and give as many options to as many diets as possible. I myself am 100% gluten-free and I consume very little dairy these days, but if I do have any dairy I usually limit it to goat or sheep’s milk cheeses or yogurt, as I tend to have no issues with these.

I find myself getting so much more creative when I do eat cheese these days, since it happens so very rarely. I want to really enjoy and savor each bite of it. These stuffed cherry tomatoes are the perfect way to do just that. A simple one-bite fresh summer treat. These would be a perfect appetizer for your labor day BBQ or picnic, celebrating the last of what summer has to offer. The kalamata olives and the fresh oregano are the perfect compliment to both the creamy goat cheese and the beautiful bright heirloom cherry tomatoes (which I picked fresh from my garden just minutes before I made these).

***If you are vegan, I recommend stuffing your tomatoes with some delicious homemade guacamole instead. I made a few that way too, and they are incredible. Add some fresh cilantro on top with the chives and you are set.***

stuffed tomatoes

Kalamata Olive & Goat Cheese Stuffed Cherry Tomatoes

24 heirloom cherry tomatoes (about 1 pint), washed and dried

4 ounces goat cheese

1/4 cup Kalamata olives, chopped finely (optional, if you don’t like olives, you can leave them out)

1 tablespoon fresh oregano, roughly chopped (fresh basil would be great, too)

Freshly ground black pepper

Dash of sea salt

1 tablespoon fresh chives, sliced thin

Slice the top off of cherry tomato, about 1/4-inch. Gently scoop out the seeds using a small spoon — I find a 1/4 teaspoon works perfectly. Drain off any juice that accumulates in the shells. (If your tomatoes are rolling around, you can slice a tiny sliver off the bottom of each so it will sit without rolling.)

In a bowl, mix together the goat cheese, Kalamata olives, fresh oregano, black pepper and sea salt together. Get it stirred up really well so it is creamy — I found a fork works perfectly. You may want to add just a small splash of water to get it moving.

Gently spoon the mixture into the tomatoes. Arrange on a serving platter, top them with the fresh cut chives and serve immediately.

stuffed tomatoes

For more of Beth’s recipes visit her blog Tasty Yummies.

More healthy recipes from the BLDG 25 Blog.

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10 years ago

these look so yummy! i would definitely try these in a heart beat.

10 years ago

Love this! I’ve been making tuna salad stuffed (full size) tomatoes for my lunch lately, but these sound like they would be a great recipe to make for a brunch appetizer this weekend!!

<3 dani

10 years ago

Oh my goodness these look delicious! Defintiely making these with fresh toms from the garden!

xo, Juliette Laura

10 years ago

omg. Those look just stupid good. Goat cheese is by far one of my most favorite things.

10 years ago

wooow these look sooo delicious !!! im definitely making this during the weekend ! and on a side note, i looove the blue belle lookbook ! the model is gorgeous , whats her name ?????

10 years ago

WOW! That looks amazing!

I recently started a dairy free – carb free diet, and so goat cheese is pretty much the only dairy I’m taking….i couldn’t for the life of me find a recipe that’s easy to make and is delicious, and this feels like the winner! Thank you for this!