#BrunchWeek: Bacon Stuffed Cherry Tomatoes

Disclaimer: This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of #BrunchWeek recipes. All opinions are mine alone. 

With all of the craziness associated with buying a house and moving into it, I never got around to sharing with you how Easter went. First, I always host and I wasn’t going to let the little thing of just purchasing a house stop that. But I also knew that I needed to be realistic. This was not the year for elaborate, time consuming recipes.

And then I saw a post on Facebook from the local farm, saying to let them cater your Easter dinner instead. I checked the price and realized it was significantly cheaper to allow them to prepare the ham and three side dishes compared to me buying the ingredients and making them. So I immediately placed an order and decided I would make easy appetizers and desserts to go along with our catered meal.

An image of stuffed cherry tomatoes showed up on Pinterest not long later and I was intrigued. I made them for Easter and they were devoured, so when the assortment of cheeses from Cabot cheese showed up, clearly the only option was to make them again. I may have ate 5 but you won’t judge me for that right?


#BrunchWeek: Bacon Stuffed Cherry Tomatoes

A great appetizer for spring, these cherry tomatoes are stuffed with a cheese filling and topped with bacon.

  • Author: NicholeL
  • Prep Time: 15 mins
  • Cook Time: 0 mins
  • Total Time: 15 mins
  • Yield: 12-24 1x
  • Category: Appetizer


  • 12 campari cocktail tomatoes or 24 cherry tomatoes
  • 3 slices bacon, cooked and crumbled
  • 4 oz. cream cheese, softened
  • ¼ cup Cabot Seriously Sharp Cheddar cheese, grated
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • green onions, chopped


1. Slice off the tops of each tomato then use a melon baller or small spoon to scoop out the inside.
2. In a medium bowl, stir together cream cheese, grated cheddar cheese, garlic powder and onion powder until combined. Add in crumbled bacon and chopped green onions, reserving a small amount of both as an additional garnish.
3. Spoon or pipe the mixture into each of the tomatoes, garnishing each with remaining crumbled bacon and green onions.
4. Refrigerate until ready to serve. Can be made 1 day in advance and kept covered in the refrigerator.

Keywords: appetizer, tomatoes, bacon, easter

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Wanting a heartier appetizer, I chose campari cocktail tomatoes because they’re slightly bigger than your standard cherry tomato, but either will work fine.

Cheese, bacon, chives and tomato. Really, what could be better than that? If you’re looking for a recipe to easily throw together and bring along to your next cookout or party, I definitely suggest these. I guarantee I’ll be making them again and bringing them along to my mom’s for one of her pool parties.


Disclaimer: Thank you to the #BrunchWeek sponsors, Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

Take a look at what the #BrunchWeek Bloggers are creating today!

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Fresh Citrus Smoothie from Gluten Free Crumbley
Mango Sorbet Bellini from The Redhead Baker
Rose Water Lemonade from Sew You Think You Can Cook
Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures

BrunchWeek Breads, Grains and Pastries:
Chive and Cheese Popovers from Jane’s Adventures in Dinner
Jalapeno Cheese Scones from Girl Abroad

BrunchWeek Main Dishes:
Apple, Grape, and Pecan Chicken Salad from Love and Confections
Asparagus & Bacon Grilled Cheese from Sweet Beginnings
Breakfast Sausage Balls with Maple Apple Butter from The Barbee Housewife
Breakfast Egg Rolls from Palatable Pastime
Cheddar Croque Madame Waffles from Cooking with Carlee
Tater Tot Crusted Casserole with Eggs, Cheese, and Asparagus from Hezzi-D’s Books and Cooks

BrunchWeek Fruits, Vegetables and Sides:
Bacon Stuffed Cherry Tomatoes from Cookaholic Wife
Spring Asparagus Salad with Lemon Vinaigrette from The Crumby Cupcake

BrunchWeek Desserts:
Baked Lemon Blintzes with Triple Berry Sauce from Cooking in Stilettos
Caramelized Pear Crepes from A Day in the Life on the Farm
Zabaglione alle Mandorle from Culinary Adventures with Camilla


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