Reviewed: Nov. 9, 2009

These were a bit of work to put together (which is expected stuffing anything), but not fantastic in the end. The flavour is nice, but a bit bland even with the fresh basil.

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Erin

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Oct. 31, 2009

Used Humboldt Fog - top shelf goat cheese and it was good. Please not that most people (like me) who cannot eat dairy, have no problem wtih goat-milk products. Let's face it all you foodies, a key to good cooking is good ingredients. Have also made using dill in place of basil and have also used cilantro.

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dbray

Cooking Level: Expert

Home Town: Eureka, California, USA

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Reviewed: Oct. 15, 2009

My DH did not like it. He ate one, made a face, and said, wow, the herbs taste really... fresh. Instead of stuffing the rest of the cherry tomatoes I left the feta mixture as a dip, and it didn't make it to the party... 'cause I ate it. It tastes like summer in a bite! I will be making more, and not sharing any with the DH!

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Lillith32

Cooking Level: Beginning

Home Town: Kiev, Kiev (Special City), Ukraine

Living In: Downers Grove, Illinois, USA

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Reviewed: Aug. 10, 2009

Very good recipe and easy to modify! I used a knife to clear the cherry tomatoes and used a baggie with a corner cut off as a pastry bag. I used some prepared cheese spread and mixed in some blue cheese. Yum! I'm going to try this with grape tomatoes as well.

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THEFABULOUSTLG

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Reviewed: Jul. 15, 2009

This is so good, all my family enjoyed this dish. Thank you

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Joanne

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Reviewed: Mar. 16, 2009

SO GOOD!! This recipe was awesome! My whole family loved it! The only things I changed were: I added roasted red peppers on top of each tomato, and I cooked them at 350 for about 12 minutes...with a bit of olive oil sprinkled on top. Otherwise, this was a hit with everyone! Thank you :)

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maryjane27

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Reviewed: Nov. 30, 2008

Tasty, but too time consuming to stuff all those tiny tomatoes! Better if you chill the goat cheese mixture for a few hours to let the flavors mingle.

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GOOEYDAY

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Reviewed: Nov. 25, 2008

Just OK. I ended up stuffing them with Alouette spread and they were fantastic!

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Cynthia

Cooking Level: Intermediate

Home Town: Laredo, Texas, USA

Living In: Missouri City, Texas, USA

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Reviewed: Jul. 13, 2008

Taste great! The only reason I didn't give them a full score is because they are very time consuming to make.

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PANDORA19

Cooking Level: Intermediate

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Reviewed: May 23, 2008

Very good. Added some balsamic vinegar to give it a different taste.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Apr. 15, 2008

Delicious. I used a knife inserted into each tomato and given a twist to de-seed the tomatos.

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Kiwi Cook

Cooking Level: Intermediate

Home Town: Auckland, Auckland, New Zealand

Living In: Brisbane, Queensland, Australia

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Reviewed: Oct. 21, 2007

These were delicious!! A lot of effort for a little bite of heaven, though.

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Elli

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 13, 2007

I love goat cheese, so these were great!

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Maria

Cooking Level: Intermediate

Home Town: Hazleton, Pennsylvania, USA

Living In: Paris, Île-De-France, France

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Reviewed: May 7, 2007

These were good. The tomatos took a while to hollow out, but my husband loves them. I mixed goat cheese with a garlic herb cheese (e.g. boursin) and added just a little olive oil to combine. I did not add any salt, which was good. I stuffed the tomatos, drizzled with olive oil and sprinkled the basil on top. They were a huge hit, and my husband asks for them all the time!

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debbrenn

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Reviewed: Jan. 20, 2007

The only problem I had with this was not eating all the tomatoes as I was making this! It's a bit labor intensive, but a very good combination.

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iq5203

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Reviewed: Dec. 26, 2006

This was excellent! Everyone at our Christmas Eve Dinner raved. Next time, I might add just a little Red Wine Vinegar to the goat cheese mixture. I also used Garlic flavored feta cheese instead of goat cheese (isn't feta cheese goat cheese?)

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Dec. 17, 2006

I had a few rude guests complain that there was too much basil, but I thought this recipe was fantastic. I followed two other reviewers' advice and used a grapefruit knife and arranged them on a bed of kosher salt. Well worth the prep time!

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Sarah Bee

Cooking Level: Intermediate

Home Town: North Wales, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 6, 2006

These were a huge hit at my party. I left out the salt as sugested. I found it easier to take the inside of the tomato with my fingers (but I have small fingers). I would also say don't over fill that way the goat cheese wont be too overpowering. It ia a really great combination of tastes.

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mdunzy

Cooking Level: Intermediate

Home Town: Dover, New Jersey, USA

Living In: Louisville, Kentucky, USA

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Reviewed: Sep. 4, 2006

We had a progressive dinner in our neighborhood, and I was first in line. These were the hit of the day. Everybody ate them...and I was almost afraid I didn't have enough. I did what some other people said and omitted the salt in the filling, but put them on a bed of kosher salt to keep them standing. I also did one batch with gorgonzola cheese...they were also delicious. I also followed advice and use a melon scooper. Super easy!!

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