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Bacon and Boursin Stuffed Tomatoes

Erica's Recipes
5 from 2 votes


  • 2 pints cherry tomatoes
  • 3 strips bacon cooked and finely chopped
  • 1 5.2 oz pkg Boursin Garlic and Fine Herbs cheese
  • 1/2 c light mayonnaise I use olive oil-based mayo
  • 1 t Dijon mustard
  • 2 t Italian flat-leaf parsley minced
  • pinch kosher salt
  • 2 T panko
  • 1 T Parmigiano-Reggiano cheese
  • 1 t extra virgin olive oil


  • Using a serrated knife, cut the tops off the cherry tomatoes. Use a melon baller to scoop out the flesh and seeds. Place the tomatoes in a rimmed baked sheet. Use the sides of the pan to stabilize any tomatoes that need a little help standing upright. Alternatively, you can┬áslice off a very thin layer off the bottoms to make a little flat area to stabilize the tomatoes so they don't roll all around.
  • Turn on the oven broiler.
  • In a bowl, combine the bacon, Boursin, mayonnaise, Dijon, parsley, and salt. Spoon into a ziploc bag, snip a corner, and pipe the bacon-Boursin mixture into the tomatoes.
  • In a small bowl, combine the panko breadcrumbs, parmesan cheese, and olive oil. Sprinkle over the tops of the filled tomatoes. Broil 2 minutes or just until the crumb topping browns lightly. Yield: approximately 40 appetizers.