Stuffed Cherry Tomatoes
- Level: Easy
- Yield: 2 dozen
-
- Nutritional Analysis
- Per Serving
- Calories
- 88 calorie
- Total Fat
- 8 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 8 milligrams
- Sodium
- 391 milligrams
- Carbohydrates
- 4 grams
- Dietary Fiber
- 1 grams
- Protein
- 2 grams
- Sugar
- 2 grams
- Total: 20 min
- Prep: 18 min
- Cook: 2 min
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
- 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.