Tomatoes Rockefeller – Holiday Party Appetizer!

Forget the oysters, these Tomato Rockefeller bites will be the hit of your dinner party as part of a plated appetizer or even as a passed option at a cocktail party.

 Forget the oysters, these Tomato Rockefeller bites will be the hit of your dinner party as part of a plated appetizer or even as a passed option at a cocktail party.

I know from time to time I mention my professional career as a personal/private chef but I tend to stay away from client stories. Working with clients has been an absolute joy and while I’ve got some hilarious stories I tend to only mention ones that don’t include clients. Like the time I somehow got locked out of my favorite client’s house while a Spinach Lasagna was in the oven and had no key to get back in. Hijinx ensued and the lasagna still ended up being enjoyed by all.

This recipe however is an ode to one of my chef colleagues who brought a similar dish (she made it in canned Roma tomato halves and it was amazing!) to a fun holiday party my chef mentor (I miss you Monica!) hosted at her home each year. I must have eaten half the tray they were so delicious!

This version uses a smaller, fresh tomato. In my local Sprouts they were listed as Campari tomatoes, but as you can see in the photos the size you are looking for is a good fit in a mini muffin tin. These are small enough to be an appetizer at a cocktail party but can also double in a plated appetizer, even served with oysters ;). The flavors of spinach, cream, butter and parmesan meld together and with the breadcrumbs you will find these to be one of your most popular bites at your holiday party.

Add 2 tablespoons of butter, garlic, salt, pepper and spinach to a skillet on medium high and cook until the spinach is just wilted, 3-5 minutes (if you have a noticeable amount of liquid here drain most of it off). Add the heavy cream and remaining two tablespoons of butter. In a bowl add the mixture from the pan with the rest of the ingredients (not including the tomatoes).
Cut the tops off of each tomato and with a spoon scoop out the insides and fill with the spinach mixture and top with cheese.

Forget the oysters, these Tomato Rockefeller bites will be the hit of your dinner party as part of a plated appetizer or even as a passed option at a cocktail party.
Bake, uncovered, in a mini muffin tin at 375 degrees for 15-20 minutes, until the tops are browned. Forget the oysters, these Tomato Rockefeller bites will be the hit of your dinner party as part of a plated appetizer or even as a passed option at a cocktail party.

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Tomatoes Rockefeller

Forget the oysters, these Tomato Rockefeller bites will be the hit of your dinner party as part of a plated appetizer or even as a passed option at a cocktail party.
Yield 36
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 4 tablespoon butter , divided
  • 2 garlic cloves , minced
  • salt and pepper , to taste (I did ¼ teaspoon of each)
  • 10 ounces fresh spinach
  • 1/4 cup heavy cream
  • 2 eggs , lightly beaten
  • 1 cup bread crumbs
  • 1/2 cup green onions , chopped
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 cup shredded Parmesan cheese (with a bit extra for sprinkling on top)
  • 36 small tomatoes (I use Campari, you want about ping pong ball size)

Instructions

  • Add 2 tablespoons of butter, garlic, salt, pepper and spinach to a skillet on medium high and cook until the spinach is just wilted, 3-5 minutes (if you have a noticeable amount of liquid here drain most of it off).
  • Add the heavy cream and remaining two tablespoons of butter.
  • In a bowl add the mixture from the pan with the rest of the ingredients (not including the tomatoes).
  • Cut the tops off of each tomato and with a spoon scoop out the insides.
  • Fill with the spinach mixture
  • Bake, uncovered, in a mini muffin tin at 375 degrees for 15-20 minutes, until the tops are browned

Nutrition

Calories: 44kcal | Carbohydrates: 3g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 67mg | Potassium: 97mg | Fiber: 1g | Sugar: 1g | Vitamin A: 925IU | Vitamin C: 6.4mg | Calcium: 35mg | Iron: 0.6mg
Keyword: Tomatoes Rockefeller

Forget the oysters, these Tomato Rockefeller bites will be the hit of your dinner party as part of a plated appetizer or even as a passed option at a cocktail party.

Forget the oysters, these Tomato Rockefeller bites will be the hit of your dinner party as part of a plated appetizer or even as a passed option at a cocktail party.
Forget the oysters, these Tomato Rockefeller bites will be the hit of your dinner party as part of a plated appetizer or even as a passed option at a cocktail party.
Forget the oysters, these Tomato Rockefeller bites will be the hit of your dinner party as part of a plated appetizer or even as a passed option at a cocktail party.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. these just make you salivate as you look at them, It must be so juicy and so goeey (you know from the cheese) hehe, quick question, you think i can use mozarella?

  2. This looks so good!! I have not ever had stuffed tomatoes like this, I may have to make them for dinner next week!

  3. I could go for one of those right now. I think these would be super impressive sides or appetizers for a party.

  4. These look so yummy. These would be a big hit at a dinner party. I will have to try this recipe out. Thanks for sharing.

  5. What a beautiful, yummy concoction for the upcoming holiday season. The flavor combination sounds dynamic. Pinning this now to try this coming month. It looks delicious, I can’t wait!

  6. I have to try these. They look so delicious and easy to make. I will have to get the ingredients i need so i can make them this week.

  7. This looks like a delicious appetizer. I am having a get together soon and i will have to try these. They will be a big hit i am sure.

  8. I could eat tomatoes all day long and these look scrumptious! Now if I could get my husband to eat them!

    1. Tell him there is cream and cheese inside, that even got my toddler to eat them. My husband didn’t need convincing even on the first day I tried them, he saw the browned cheese on top and was already sold!

  9. I really love this transformation of a classic rockefellar! So creative and something I would love to have right now! And what I would not give to hire you as my personal chef 🙂

    1. You’re so sweet Kacey 🙂 My husband got a lot of dirty looks when he would tell people what I do. They were always like “oh you poor thing, have a chef for a wife!” haha.

  10. These sound – and LOOK! – so amazing! I’ve just recently starting liking spinach, but only with a cheesy tomatoey {is that a word? lol} kind of dish – so this is a perfect new one for me to try!

  11. These would be the first thing I reach for on an app platter. Delicious! I’m going to try to make these for our wine party next week!

    1. Did you catch my shoutout to you and the hilarious lasagna lockout? 🙂 I still can’t believe I brought him home from school!

  12. This looks SO good! I ave never attempted something like this before. I am a little wary of cutting into tomatoes without them falling apart, but I need to try this!

    1. No cutting, I used a small teaspoon to scoop out the middle. In a small tomato like these the ribs aren’t as thick so it is easier to scoop.

  13. I’ve had a lot of tomatoes in a lot of different ways, but I’ve never even heard of Tomatoes Rockefeller before. I’ll have to whip this up and see what’s what.

    1. Oh yes! SO good. I hadn’t heard of them before trying them either and I was “that person” who ended up each more than her fair share of them, haha.

  14. I’m not a big tomato person but baked, stuffed, tomatoes? Sign me up! I love how easy these are to make in a muffin pan!