Walnut-Stuffed Cherry Tomatoes

This tasty combination of flavors and textures makes an exciting hors d’oeuvre. It can be so refreshing to have a pre-meal bite that is made without bread! The richness of the nuts is brought to life by the cheese, the peppery arugula and the juicy tomatoes. They can be assembled and refrigerated until just before serving. They’re great before a big holiday meal or when having people over for some casual snacks. They are easy and fun to make, and your friends and family will think you’re a rock star!

Holiday & Special OccasionSide Dish
AppetizerBreakfast / BrunchSnack
Gluten FreeVegetarian






cherry tomatoes
3/4 cup
arugula, coarsely chopped
1/2 cup
coarsely chopped Fisher® Walnut Halves & Pieces, toasted
1/2 cup
grated Parmesan cheese
2 tablespoons
extra-virgin olive oil
1 teaspoon
balsamic vinegar
1 teaspoon
lemon zest

Food Safety Instruction

Wash Hands
Rub Produce
Wash Surface


  1. Remove a thin slice from top of each tomato. Use small teaspoon or melon baller to gently remove seeds, leaving skin intact. Season insides with salt.
  2. Combine remaining ingredients in medium bowl. Fill tomatoes with mixture. Serve at room temperature.


To toast walnuts, heat in dry skillet on medium heat 3-5 minutes, stirring frequently.
A small espresso spoon will help to gently scoop the tomatoes without piercing the skin.
Prepare using authentic Parmigiano-Reggiano for a true Italian flavor.