Stuffed Cherry Tomatoes
- 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
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.
Per serving (4 pieces per serving): Calories 88; Total Fat 8 grams; Saturated Fat 2 grams; Protein 2 grams; Total Carbohydrate 4 grams; Sugar: 2 grams; Fiber 1 gram; Cholesterol 8 milligrams; Sodium 391 milligrams
Photograph by Anna Williams
Recipe courtesy of Food Network Magazine
Recipe courtesy of Tyler Florence