goat cheese, spinach, and pine nut stuffed tomato
Updated on Mar 16, 2026
The goat cheese adds a delightfully tart complement to fresh tomato, while the spinach and pine nuts add flavor, texture, and nutrition to this dish. These stuffed tomatoes present well as a main course for a luncheon or a side dish for dinner. The goat cheese mixture is also great for stuffing cherry tomatoes, as an elegant appetizer.
prep time
30 Min
cook time
method
No-Cook or Other
yield
4 serving(s)
Ingredients
- 4 large beefsteak tomatoes
- 9 ounces plain goat cheese, room temperature
- 6 cups fresh baby spinach, well chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons heavy cream
- 1 teaspoon finely minced garlic
- 1/2 finely minced shallot
- 1/2 cup pine nuts, plus some for garnish
How To Make goat cheese, spinach, and pine nut stuffed tomato
-
Step 1In a large bowl, blend goat cheese with olive oil and cream, using a silicone spatula to prevent loss/sticking of goat cheese.
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Step 2Blend in minced garlic and shallot.
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Step 3Mix in chopped spinach and pine nuts until evenly mixed.
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Step 4Scrape the bowl so that the mixture is in one large ball. Cover with plastic wrap while prepping tomatoes to prevent drying.
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Step 5Wash and dry tomatoes. Cut into petals (approx. ½ inch or slightly less), without cutting through the bottom of the tomato.
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Step 6Stuff each tomato with the goat cheese mixture.
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Step 7Garnish each tomato with small leaves of spinach and a few pine nuts.
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Step 8Place tomatoes in an open serving dish, cover with plastic wrap, and refrigerate until serving. It will keep up to 3 days in the refrigerator.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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