Stuffed cherry tomatoes
Votes: 5
Time: 20 min.
Complexity: easily
Quantity: 24 canapés
Complexity: easily
Quantity: 24 canapés
Nutritional value per serving:
Calories 88, total fat 8 G., saturated fats 2 G., proteins 2 G., carbohydrates 4 G., fiber 1 G., cholesterol 8 mg, sodium 391 mg, sugar 2 G.
Calories 88, total fat 8 G., saturated fats 2 G., proteins 2 G., carbohydrates 4 G., fiber 1 G., cholesterol 8 mg, sodium 391 mg, sugar 2 G.
A delicious and beautiful appetizer of baked cherry tomatoes with feta cheese, Mediterranean style. Tomatoes, mixed with olive oil and red pepper, are stuffed with cheese cubes and grilled in the oven. Black olive paste makes a perfect accompaniment. Fresh mint leaves add a wonderfully refreshing aroma and flavor. One small tomato packs a ton of flavor. A wonderful appetizer with a glass of wine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 24 cherry tomatoes
- 2 tbsp olive oil + extra for drizzling
- 1/4 tsp red pepper flakes
- 60g feta, cut into 24 small cubes (about 0.5 cup)
- 1 tbsp black olive paste
- Flaked sea salt
- 1/4 cup fresh mint, torn
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Recipes with similar ingredients: cherry tomatoes, feta cheese, olive, tapenade (olive paste), mint
Cooking the dish according to the recipe:
- Preheat the oven to broil. Cut the tops of each tomato 0.5 cm thick, then scoop out some of the inside flesh with a watermelon scoop or small spoon. Cut a thin strip from the bottom of the tomatoes so they stand up straight.
- Place the tomatoes on a rimmed baking sheet and toss with olive oil, red pepper flakes, and 1/4 teaspoon coarse salt. Stand them upright and insert a feta cube into each one, pressing it in about halfway. Broil until the feta is golden brown and slightly softened, about 2 minutes.
- Mix the olive paste with 1 tablespoon of water and arrange it in dots all over the plate. Arrange the roasted tomatoes on the plate; drizzle with olive oil and sprinkle with flaky sea salt. Sprinkle with mint. Serve warm or at room temperature.
Categories:
recipe / Healthy eating / Gluten-free dishes / Low-calorie dishes / Dishes for diabetics / Low-carb meals / Low fat content / Low cholesterol / Healthy heart / Calorie content of prepared meals / Stuffed dishes / Summer dishes / Appetizers / Canapes / Cheese appetizers / Food Network - recipes / Italian cuisine
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