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?
[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.