Stuffed Cherry Tomatoes

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  • Level: Easy
  • Total: 20 min
  • Prep: 18 min
  • Cook: 2 min
  • Yield: 2 dozen
  • Nutrition Info
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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

Directions

  1. 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.
  2. 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.