Stuffed Cherry Tomatoes

Stuffed Cherry Tomatoes

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  • Prep Time


  • Total Time


  • Servings



  • 24

    Cherry Tomatoes

  • 2


  • ¼

    tsp red pepper flakes

  • 2

    oz Feta cheese, cut into 24 small cubes

  • 1

    TBS black olive paste

  • Flaky sea salt

  • ¼

    c fresh mint, torn


1. Preheat the broiler. Slice off the top of each tomato, then scopp out and discard some of the core using a melon baller or small spoon. Cut a thin sliver off the bottom of tomatoes so they will sit flat. Put the tomatoes on a rimmed baking sheet and toss with the olive oil, red pepper flakes, and 1/4tsp salt, then stand them up and press a cube of feta about halfway inside each one. Broil until the cheese is browned adn slightly soft, about 2 minutes. 2. Mix the olive paste with 1TBS water and dot all over a serving plate. Arrand the broiled tomatoes on the plate, drizzle with olive oil and sprinkle with sea salt. Scatter the mint on top. Serve warm or room temperature.


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