Baked Tomato Stuffed With Olives And Feta Food

AUTHENTIC BAKED FETA AND TOMATOES

Steps:

• Preheat the oven at 350 F (180 C)
• In medium sized baking dish spread the tomatoes.
• Drizzle 2 tablespoons over the tomatoes and toss.
• Place the feta in the center of the baking dish, sprinkle with oregano, black pepper and place the hot pepper on top of the feta. Drizzle with 1 tablespoon olive oil.
• Bake for 35 minutes. If adding pasta, start boiling it now and set aside.
• Remove from oven and smash the feta -tomato a bit before serving.
• Sprinkle with chopped mint before serving

BAKED FETA WITH OLIVES

Steps:

• Preheat oven to 400 degrees F.
• Place the feta in a baking dish and surround it with cherry tomatoes and olives. Nestle the garlic cloves into the sides of the pan. Top everything with olive oil, salt, pepper, and red pepper flakes.
• Bake for 20 to 25 minutes or until the tomatoes have started to burst.
• Remove from the oven and remove garlic from the pan. Squeeze the garlic out of the skins and roughly chop it before adding back into the pan.
• Stir everything together gently and top with fresh herbs. Serve immediately with crackers or crusty bread.

BAKED TOMATO STUFFED WITH OLIVES AND FETA

Steps:

• Rinse tomatoes and cut off top quarter. Scrape out seeds and most of inner flesh, being careful not to puncture outer walls. Drizzle interior with olive oil, and stuff with 1-2 basil leaves and season with salt and pepper. Preheat oven to 200°C (approximately 400°F). Cut feta into small cubes and cut olives in half.
• Fill tomatoes with feta and olives and sprinkle with pepper. Grease small baking dishes with oil and place stuffed tomatoes in dish and brush stuffed tomatoes with olive oil. Replace top lid on each tomato and bake in preheated oven for about15 minutes.

BAKED FETA WITH OLIVES AND TOMATOES

Steps:

• Preheat the oven to 375 degrees F. Arrange a top rack in the oven 4-6 inches from the broiler.
• Place the feta in a small baking dish. The cheese should have some space around it for the olives and tomatoes.
• In a medium bowl, combine the olives, tomatoes and garlic. Then spoon them around the feta.
• Whisk together the olive oil, oregano, red pepper flakes, salt and pepper in a small bowl. Pour the olive oil over everything in the baking dish.
• Bake the feta for 15-18 minutes, until it just starts browning at the edges. Turn on the broiler, and brown the top of the cheese, about 2-3 minutes.
• Sprinkle with chopped parsley and oregano leaves before serving warm with toasted baguette slices or crackers.

BAKED FETA-STUFFED TOMATOES

Steps:

• Cut four large tomatoes in half.
• Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and then coarsely chop pulp.
• In medium bowl, stir together tomato pulp, 4 ounces crumbled feta cheese, 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil.
• Spoon mixture evenly into tomato shells, and place in a 13x9-inch baking dish.
• Bake at 350 degrees for 15 minutes.
• Garnish with Italian parsley sprigs.

SLOW-ROASTED TOMATOES WITH FETA, OLIVES AND PINENUTS

Steps:

• Sprinkle tomatoes with salt and turn, cut side down, to drain for 30 minutes on a wire rack set over a cookie sheet with a rim. Meanwhile, warm a small skillet over low heat. Add pinenuts; saute, stirring constantly until golden brown, 3 to 4 minutes.
• Adjust oven rack to center position and heat oven to 325 degrees. Mix feta, cream cheese, olives, pinenuts and oregano in a medium bowl. Turn tomatoes cut side up and fill with about 2 Tbs. of the feta mixture.
• Bake until tomatoes are soft but still hold their shape, about 30 minutes. Remove from oven and brush with oil. Serve hot, warm or at room temperature.