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Cranberry Stuffed Tomatoes



  • 4 large tomatoes (or beef tomatoes)
  • 4 round matured goat cheese (e.g. Crottin)
  • 1/4 cup walnuts
  • 2 spring onions
  • 3 oz. dried cranberries
  • 2 Tbsp fresh thyme
  • 1 Tbsp olive oil
  • Pepper
  • Aluminium foil


  • Wash tomatoes and slice off the top. Scoop out the pulp. Pat the insides of the tomatoes dry with a paper towel and sprinkle them with pepper.
  • Peel and crumble the goat cheese. Chop walnuts and roast in a small pan. Wash green onions and slice them finely. Chop cranberries. Mix the prepared ingredients with thyme and olive oil, and fill in into the tomatoes. Replace the tops.
  • Wrap each tomato in a piece of aluminium foil and grill them on a hot charcoal grill for 5 minutes.
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