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Stuffed Cherry Tomatoes Two Ways

With both a shrimp version and a bacon version, this recipe gives you two delicious appetizers in one. The bright cherry tomatoes look so festive on a Christmas buffet.
  • Total Time
    Prep: 45 min.
  • Makes
    about 4 dozen


  • 2 pints cherry tomatoes
  • 4 ounces cream cheese, softened
  • 2 tablespoons ketchup
  • 1/2 teaspoon dill weed
  • 1/3 pound cooked small shrimp, peeled and deveined
  • Fresh dill sprigs
  • 1 medium ripe avocado, peeled
  • 1 tablespoon finely chopped onion
  • 4 teaspoons lemon juice
  • 1 garlic clove, minced
  • 3 bacon strips, cooked and crumbled


  • Cut a thin slice off the bottom of each tomato with a sharp knife to allow it to sit flat. Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain.
  • For Cream Cheese & Shrimp Tomatoes: In a small bowl, combine the cream cheese, ketchup and dill weed. Spoon into half of the tomatoes. Top with shrimp and dill sprigs. Refrigerate until serving.
  • For Guacamole & Bacon Tomatoes: In a small bowl, mash the avocado; stir in the onion, lemon juice and garlic. Spoon into half of the tomatoes. Top with bacon. Refrigerate until serving.

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