Tomato Appetizer with Cheese and Garlic
Bright, appetizing, and simple - made in minutes! Tomato appetizer with cheese and garlic is a classic combo you can vary with different herbs and optional add-ins. I make two versions at once: one with onion and dill, the other with basil.
Updated : 09 January, 2026
Easy
About 30 min.
Ingredients
First option
2
Tomato
0.5
Bell pepper
100 grams
Curd cheese
1
Garlic
10 grams
Green onion
10 grams
Dill
to taste
Khmeli-suneli
to taste
Ground pepper mix
Second option
2
Tomato
100 grams
Curd cheese
1
Garlic
15 grams
Basil
2 grams
Sea salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a tomato-and-cheese appetizer? We’ll make the first version on tomatoes with dill and green onions. Prepare the required ingredients.
Step 2
Wash the tomatoes, pat dry, and slice into rounds. Choose juicy but firm tomatoes - soft ones won’t hold their shape and will ruin the look of the dish.
Step 3
Dice the bell pepper into very small cubes.
Step 4
Peel the garlic and press it or finely grate it.
Step 5
Wash the dill and green onion tops, pat dry, and finely chop. Set aside a little dill for garnish.
Step 6
Put the simple fermented cheese into a bowl and mash it with a fork. If it’s very dense and you want it softer, add 1-2 tbsp full-fat sour cream and mix.
Step 7
Add the herbs, garlic, khmeli-suneli, and a ground-pepper mix to the cheese.
Step 8
Mix thoroughly with a fork until smooth.
Step 9
Transfer the filling to a piping bag fitted with a star tip. Pipe the cheese filling onto each tomato slice.
Step 10
For a nice presentation, arrange the tomatoes on lettuce leaves. Sprinkle with the diced bell pepper and the remaining dill.
Step 11
Now move on to the second version. You can use basil with large leaves or small sprigs with tiny leaves. I used one type of basil for the filling and another for decoration.
Step 12
Wash the tomatoes, pat dry, and slice into rounds.
Step 13
Wash the basil and pat dry. Pluck the leaves from the stems.
Step 14
Peel a garlic clove and cut it into a few pieces.
Step 15
Put the basil leaves, garlic, and sea salt into a blender cup.
Step 16
Blend to your desired texture. I blended briefly so the leaves wouldn’t turn into a smooth puree.
Step 17
Put the simple fermented cheese into a bowl and mash it with a fork. If desired, also loosen it with sour cream.
Step 18
Combine the cheese and the basil mixture in a bowl.
Step 19
Mix thoroughly. Unlike the first version, the cheese will turn a pale green from the herb juice released during blending.
Step 20
Transfer the filling to a piping bag fitted with a star tip. If you prefer, you can use a regular teaspoon for both versions.
Step 21
Arrange the tomato rounds on a serving platter. Pipe the basil cheese filling on top.
Step 22
Garnish with basil sprigs. Serve the two appetizers separately or combine them on one platter. Enjoy!
Author note
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