Spiced Cream Cheese & Prosciutto Cherry Tomatoes

Andy Anderson !


I love these little bites of yummy flavor, and if you count the number of requests I get from my clients to make them, they must be a hit.

I change out the filling now & then, but this is my favorite combination.

So, you ready… Let’s get into the kitchen.

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15 Min
No-Cook or Other



cherry tomatoes
2 oz
cream cheese, at room temperature
1 oz
prosciutto, finely chopped
1 pinch
sweet paprika
1 pinch
cayenne pepper (optional)
salt, kosher variety, to taste
black pepper, freshly ground, to taste


2Gather your ingredients.
3Cut a small slice off the top of the tomatoes.
4Scoop out the insides.
5Chef’s Note: Coring these small tomatoes is the most difficult part of this recipe. You could use a small spoon, or a grapefruit knife; even a strawberry pitter. Once you find the best tool that works for you, you should be able to power through this process.
6Chef’s Note: Save the insides of the cored tomatoes… You will need them in just a bit.
7Sprinkle the inside of the cored tomatoes with a bit of salt, and place upside-down on a paper towel.
8Chef’s Note: Let the tomatoes drain for 15 minutes.
9Meanwhile, take the tomato guts, and finely mash.
10In a small bowl add the cream cheese, mashed tomatoes, prosciutto, paprika, cayenne, salt and pepper.
11Thoroughly combine the ingredients.
12Add about a teaspoon of the filling to each of the cored tomatoes.
13Chef’s Tip: It will be easier to add the filling if you place the ingredients in a small Ziploc bag, and then cut off a tip. Or, you could use a pastry bag with a large tip.
15Serve on a plate as a group, or put them on individual serving spoons. Enjoy.
16Keep the faith, and keep cooking.

About Spiced Cream Cheese & Prosciutto Cherry Tomatoes

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: American