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.


☆☆☆☆☆ 0 votes

15 Min
No-Cook or Other



  • 12-14
    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

How to Make Spiced Cream Cheese & Prosciutto Cherry Tomatoes


  2. Gather your ingredients.
  3. Cut a small slice off the top of the tomatoes.
  4. Scoop out the insides.
  5. Chef’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.
  6. Chef’s Note: Save the insides of the cored tomatoes… You will need them in just a bit.
  7. Sprinkle the inside of the cored tomatoes with a bit of salt, and place upside-down on a paper towel.
  8. Chef’s Note: Let the tomatoes drain for 15 minutes.
  9. Meanwhile, take the tomato guts, and finely mash.
  10. In a small bowl add the cream cheese, mashed tomatoes, prosciutto, paprika, cayenne, salt and pepper.
  11. Thoroughly combine the ingredients.
  12. Add about a teaspoon of the filling to each of the cored tomatoes.
  13. Chef’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.
  15. Serve on a plate as a group, or put them on individual serving spoons. Enjoy.
  16. Keep the faith, and keep cooking.

Printable Recipe Card

About Spiced Cream Cheese & Prosciutto Cherry Tomatoes

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

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