Pimento Cheese Tomato Bites
Pimento Cheese Tomato Bites are a fresh, bite-sized Southern appetizer filled with creamy cheese and perfect for parties, potlucks, or summer snacking.
If you love classic pimento cheese and juicy summer tomatoes, this little appetizer brings them together in the most addictive way. Each bite gives you a burst of sweet tomato, tangy cheese, and just enough salt to keep you reaching for another.
These stuffed tomatoes feel fancy enough for a holiday spread but are simple enough to throw together on a weeknight. With only a handful of ingredients and no cooking required, they’re ideal for days when you want big flavor without heating up the kitchen.
You can keep things straightforward with store-bought pimento cheese or make your favorite homemade version. Either way, once these have chilled and the flavors have blended, they taste like something you’d find at a Southern garden party—colorful, creamy, and completely snackable.
Pimento Cheese Tomato Bites Recipe Ingredients
A short ingredient list is all you need to create these bright, creamy bites. Here’s what goes into the dish and why each component matters.
- Ripe tomatoes – Medium tomatoes hold plenty of filling and slice neatly, while cherry tomatoes make perfect one-bite appetizers. Choose firm but ripe tomatoes so they keep their shape after hollowing.
- Pimento cheese – The star of the show. Use your favorite store-bought tub for convenience or homemade pimento cheese for a more personal touch. Its creamy, tangy, slightly smoky flavor fills each tomato with rich, cheesy goodness.
- Salt and black pepper – A light sprinkle heightens the sweetness of the tomatoes and balances the richness of the pimento cheese. Season gently so you don’t overpower the filling.
- Fresh chives or parsley – A finishing touch of fresh herbs adds color and a mild, fresh bite. They make the platter look lively and give each tomato a subtle herbal lift.
Cooking Steps
STEP 1: Rinse the tomatoes under cool water and pat them completely dry. For medium tomatoes, stand them upright and carefully slice off a thin “lid” from the top. If using cherry tomatoes, slice just enough from one end to create an opening.
STEP 2: Use a small spoon, measuring spoon, or melon baller to gently scoop out the seeds and juicy centers. Leave a sturdy shell of tomato flesh around the sides so the tomatoes don’t collapse once filled.
STEP 3: Turn the hollowed tomatoes upside down on a paper towel–lined tray and let them drain for several minutes. This step removes excess moisture so the pimento cheese holds its texture instead of becoming watery.
STEP 4: Taste your pimento cheese and adjust if needed with a pinch of salt or pepper. If it’s very thick, you can stir in a tiny splash of milk or cream so it pipes or spoons more easily, while still staying thick enough to mound.
STEP 5: Flip the tomatoes right-side up and lightly season the insides with a pinch of salt and pepper. Spoon the pimento cheese into each tomato, packing it gently and mounding it slightly on top. A piping bag or zip-top bag with the corner snipped off makes this extra neat.
STEP 6: Transfer the filled tomatoes to a serving plate or shallow dish and refrigerate for at least 30 minutes. Just before serving, sprinkle with chopped chives or parsley for color and freshness, then serve well-chilled for the best bite.
Helpful Tips
- Choose the right tomatoes – Look for tomatoes that feel firm with smooth skin and no cracks. Overripe tomatoes will collapse more easily once you scoop and fill them.
- Avoid watery bites – Let the hollowed tomatoes drain upside down on paper towels and don’t skip chilling after filling. Both steps help keep the pimento cheese thick and the tomatoes less juicy.
- Make them uniform – If a tomato won’t stand upright, trim a tiny slice off the bottom to create a flat base. This keeps your platter tidy and prevents the bites from tipping over.
Can I make these ahead of time?
Yes. You can assemble the stuffed tomatoes up to 12–24 hours in advance. Keep them covered in the refrigerator and garnish with fresh herbs just before serving so everything looks bright and fresh.
Can I use cherry tomatoes instead of medium tomatoes?
Absolutely. Cherry tomatoes make perfect one-bite appetizers and are great for big parties. Just hollow them carefully, use a smaller amount of filling, and expect even more pieces from the same batch of pimento cheese.
How can I make these tomato bites spicier?
Use a spicy pimento cheese or stir in finely chopped pickled jalapeños, a pinch of cayenne, or a dash of hot sauce. Taste as you go so the heat enhances the tomatoes without overpowering them.
How long do leftovers last in the fridge?
Leftover pimento cheese tomato bites are best within 1–2 days. Store them in an airtight container in the refrigerator and blot any extra tomato juice with a paper towel before serving again.
Serving Ideas for Pimento Cheese Tomato Bites
These Pimento Cheese Tomato Bites are a natural fit for party platters and backyard cookouts. Serve them alongside grilled chicken or burgers to add something cool and creamy to the plate, or pair them with crackers, olives, and nuts for a simple appetizer spread.
They also work beautifully next to a big green salad or pasta salad for a light lunch. For brunch, tuck them among deviled eggs, fruit, and biscuits so guests can grab a colorful, tangy bite that doesn’t require utensils. Wherever they land on the table, they add color, freshness, and a little Southern charm.
Keeping Leftovers Fresh
To keep leftovers tasting their best, store the stuffed tomatoes in a single layer in an airtight container. If possible, line the bottom with paper towels to catch excess tomato juices, and cover gently so you don’t squish the pimento cheese topping.
Refrigerate and serve the bites chilled straight from the fridge or after a brief rest at room temperature. They aren’t ideal for freezing, since fresh tomatoes become mealy once thawed. For the nicest texture and flavor, enjoy them within a day or two of assembling.
Pimento Cheese Tomato Bites
Ingredients
- 1 cup of creamy pimento cheese either from your favorite homemade recipe or a quality store-bought version
- A small bunch of fresh chives or chopped flat-leaf parsley to finish (optional)
- Sea salt and freshly cracked black pepper added according to taste
- Approximately 10 to 12 large cherry tomatoes or 6 medium-sized ripe tomatoes stems removed
Instructions
- Carefully trim the tops from each tomato. Using a melon baller or a small spoon, gently scoop out the seeds and interior flesh to create a cavity for filling. Be cautious not to pierce the skin.
- Using either a spoon or a piping bag, neatly fill each tomato shell with the pimento cheese until the cavity is completely filled. Lightly level the top using the back of a spoon for an even presentation.
- Place the filled tomatoes on a platter or tray and chill in the refrigerator for at least 30 minutes. This helps the cheese set and enhances the overall flavor.
- Before serving, optionally sprinkle chopped parsley or minced chives on top for a fresh herbal touch. Serve these bites well-chilled for optimal taste and texture.