**Cherry Tomatoes Stuffed with Marinated Feta: A Delightful Appetizer or Side Dish**
Indulge in a culinary journey with our delectable Cherry Tomatoes Stuffed with Marinated Feta, a symphony of flavors that will tantalize your taste buds. This dish is not just an appetizer or side dish; it's an experience that combines the tangy zest of marinated feta, the sweetness of cherry tomatoes, and the aromatic freshness of basil. With variations ranging from a simple and classic preparation to a more elaborate version featuring sun-dried tomatoes and a flavorful marinade, this recipe offers a versatile canvas for your creativity. Whether you're seeking a light and refreshing snack or an accompaniment to your main course, these stuffed cherry tomatoes are sure to impress.
STUFFED CHERRY TOMATOES
Provided by Food Network Kitchen
Time 20m
Yield 2 dozen
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 88 calorie, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 391 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 2 grams, Sugar 2 grams
FETA CHEESE-STUFFED TOMATOES
These tempting cheese-stuffed tomatoes are bursting with fresh flavor. Use the small end of a melon scoop to easily remove the pulp. -Laura LeRoy, Waxhaw, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain., In a small mixing bowl, beat the cream cheese, feta cheese, sour cream, onion, lemon juice and oregano until blended. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into tomatoes. If desired, sprinkle with black pepper. Chill until serving.
Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 28mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
CHEESE-STUFFED CHERRY TOMATOES
"They're easy to fix as an appetizer or salad," says Mary Lou, a Florida native. "It's impossible to eat just one."
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1 dozen.
Number Of Ingredients 7
Steps:
- Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain. Combine cheese and onion; spoon into tomatoes., In a small bowl, whisk the oil, vinegar, oregano, salt and pepper. Spoon over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.
Nutrition Facts : Calories 111 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 93mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
FETA STUFFED CHERRY TOMATOES
This is from TOH. I haven't tried them yet, but I'm typing this up for the ZWT II. Makes about 1 dozen.
Provided by dicentra
Categories Cheese
Time 10m
Yield 1 dozen
Number Of Ingredients 7
Steps:
- Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain.
- Combine cheese and onion; spoon into tomatoes.
- In a jar with a tight fitting lid, combine oil, vinegar, oregano, salt and pepper; shake well. Spoon over tomatoes. Cover and refrigerate for 30 minutes or until ready to serve.
Nutrition Facts : Calories 1381, Fat 134.6, SaturatedFat 33.1, Cholesterol 107, Sodium 1364.4, Carbohydrate 27.2, Fiber 6, Sugar 16.5, Protein 20.8
BAKED STUFFED RED PEPPERS WITH CHERRY TOMATOES, FETA, AND THYME
Filled with tangy feta and a handful of sweet tiny tomatoes, red bell peppers take on a Mediterranean twist.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees, with rack in top third. Place bell pepper halves, cut sides up, in a baking dish. Toss together tomatoes, feta, thyme, and basil in a medium bowl; season with black pepper. Fill each pepper with tomato and feta mixture, dividing evenly. Drizzle each with oil.
- Bake stuffed peppers, covered with aluminum foil, until they begin to soften, about 30 minutes. Remove foil; continue to bake until tomatoes begin to burst and cheese turns light brown, 13 to 15 minutes more. Remove stuffed peppers from oven, and serve warm.
Nutrition Facts : Calories 91 g, Cholesterol 9 g, Fat 6 g, Fiber 2 g, Protein 3 g, Sodium 123 g
Tips:
- Select firm and ripe cherry tomatoes: This will ensure that they hold their shape when stuffed and baked.
- Use a sharp knife to cut the tomatoes: This will help to prevent the tomatoes from tearing.
- Scoop out the tomato seeds: This will make more room for the feta filling and prevent the tomatoes from becoming watery.
- Marinate the feta cheese: This will add flavor and moisture to the cheese.
- Use a variety of herbs and spices: This will give the filling a complex flavor.
- Bake the tomatoes until they are slightly softened: This will help to cook the filling and prevent the tomatoes from bursting.
- Serve the tomatoes warm or at room temperature: This will allow the flavors to meld together.
Conclusion:
Cherry tomatoes stuffed with marinated feta are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a light meal. With their vibrant colors and flavorful filling, these tomatoes are sure to be a hit with everyone who tries them.
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