If you follow my Facebook page, you probably have seen the excessive amount of tomatoes coming from my garden. It is crazy. I am having to get really creative over here with all of them. It has been quite fun, actually.

These simple to make Kalamata Olive & Goat Cheese Stuffed Cherry Tomatoes are super simple to make and they make a great appetizer for an end-of-summer BBQ or picnic. If you don’t love olives, simply leave them out, this will still be super delicious. For a different variation, if you are vegan or avoid all dairy, try stuffing your tomatoes with some mashed avocado with cilantro, or a homemade guacamole. That’s equally as delicious.

I have been experimenting more and more with enjoying small amount of goat milk and sheeps milk cheeses and yogurt, I tend to not notice any issues when I eat it, so I do it very sparingly and in small amounts. I think for many people, this seems to be the case, outside of those with serious intolerances or allergies. At any rate, I have missed cheese a bit, so it has been a nice addition to my life. Do you have issues with dairy? Is it all dairy or just some?

This recipe was originally shared on the Free People Blog BLDG25 as part of my ongoing Restricted Diet serie.

[print_this]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.

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