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Cherry tomatoes stuffed with Robiola Cheese, Anchovies and Fennel


The Gourmandize Team

Cherry tomatoes stuffed with Robiola Cheese, Anchovies and Fennel. Discover our recipe.

Rate this recipe 4.1/5 (45 Votes)


  • 10 small cherry tomatoes elongated
  • 8 oz robiola (or cream cheese)
  • 2 small anchovies in olive oil
  • small fennel leaves
  • 1 tablespoon milk
  • pepper (you don't need salt because of the anchovies)


Servings 4
Level of difficulty Easy
Preparation time 15mins
Cost Budget Friendly


Step 1

Cut tomatoes in half lengthwise. Mix robiola, milk, anchovies, fennel leaves (keep a few for decoration) and pepper. Put the cream in a pastry bag and fill the tomato halves. Decorate with a piece of fennel. Serve chilled.


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Chef Tips and Tricks

Three Cheese Baguette

You'll drool over this 3 cheese, bacon-wrapped baguette.



  • Blue cheese
  • Cheddar cheese
  • Mozarella
  • 1 baguette
  • Sun-dried tomatoes
  • Bacon


  1. Cut your cheeses into thin slices
  2. Slice baguette down the middle (like a sandwich)
  3. Layer cheddar, blue, and mozarella cheese inside the bread
  4. Top with sun-dried tomatoes
  5. Close baguette and wrap with bacon strips
  6. Put in oven and bake for 20 minutes at 350 degrees
  7. Slice and serve!

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