Stuffed Cherry Tomatoes

Name: Stuffed Cherry Tomatoes
Prep time: P0Y0M0DT0H18M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 dozen
Ingredients: 24 cherry tomatoes (preferably heirloom); 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1/4 teaspoon red pepper flakes; Kosher salt; 2 ounces feta cheese, cut into 24 small cubes (about 1/2 cup); 1 tablespoon black olive paste; Flaky sea salt; 1/4 cup fresh mint, torn

Getting reviews...

Level: Easy
Total: 20 min

Prep: 18 min
Cook: 2 min

Yield: 2 dozen

Level: Easy
Total: 20 min

Prep: 18 min
Cook: 2 min

Yield: 2 dozen

Ingredients

Deselect All

24 cherry tomatoes (preferably heirloom)

2 tablespoons extra-virgin olive oil, plus more for drizzling

1/4 teaspoon red pepper flakes

Kosher salt

2 ounces feta cheese, cut into 24 small cubes (about 1/2 cup)

1 tablespoon black olive paste

Flaky sea salt

1/4 cup fresh mint, torn

Directions

Preheat the broiler. 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. Put the tomatoes on a rimmed baking sheet and toss with the olive oil, red pepper flakes and 1/4 teaspoon kosher salt, then stand them up and press a cube of feta about halfway inside each one. Broil until the cheese is browned and slightly soft, about 2 minutes.
Mix the olive paste with 1 tablespoon water and dot all over a serving plate. Arrange the broiled tomatoes on the plate; drizzle with olive oil and sprinkle with sea salt. Scatter the mint on top. Serve warm or at room temperature.