Stuffed Cherry Tomatoes
Prep Time
18 minutes
Prep Notes
This little guys go fast, so you might have to make a few extra. Super easy.
Cooking Time
2 minutes
Yields
2 dozen
Ingredients
- 24 cherry tomatoes (preferably heirloom and different colors)
- 2 Tbls extra virgin olive oil, plus more for drizzling
- 1/4 tea red pepper flakes (optional)
- Redmonds REAL salt
- 2oz. Feta cheese, cut into 24 small cubes (about 1/2 cup)
- 1 Tbls black olive paste
- 1/4 cup fresh mint, torn
Directions
1. Preheat the broiler. Or you can do this with raw tomatoes.
2. slice off the top 1/4 inch of each tomato, then scoop out and discard some of the core using a melon baller or small spoon. Cut a thin sliver off the bottom of the tomatoes so they will sit flat on the pan.
3.Put the tomatoes in a bowl and toss with the olive oil and red pepper flakes and 1/4 tea of salt.
4. Place the tomatoes on a rimmed baking sheet and press a cube of fetta about halfway inside each one.
5. Broil until the cheese is browned and slightly soft, about 2 minutes.
6. Mix the olive paste with 1 Tbls water and dot all over the tops of the tomatoes.
7. Arrange tomatoes on a plate or a container with a lid (if you are taking them on a picnic)
8. Drizzle with olive oil and sprinkle with salt.
9. Scatter the mint on top.
10. Serve warm or put in the fridge to put in your picnic basket later
Notes
These little guys can be served warm or cold. They make a great Hor devour or finger food for a picnic.