Cherry Tomato And Feta Cheese Slice Food

ROAST CHERRY TOMATOES AND FETA

Steps:

• Preheat oven 200°C, arrange tomatoes in a single layer in an ovenproof shallow dish (use two if you don't have one that is big enough, but it is important that there is only one layer), cut side up.
• You don't need to grease the dish Sprinkle salt, pepper, herbs, breadcrumbs, parmesan and feta crumbles evenly on tomatoes Bake for 20 minutes or until tomatoes are tender and cheese is melted and bubbling Let cool 5 to 10 minutes and serve.

BAKED CHERRY TOMATOES AND FETA

Steps:

• Steep garlic in olive oil at least 1/2 hour. Preheat oven to 400 degrees. Wash and stem tomatoes and cut them in half (put unwrapped bread into the oven). Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes; sprinkle over chunks of cheese (cut into 1/2 inch pieces) and slivered basil. Stir gently. Serve with bread to mop up juices.

CHERRY TOMATO AND FETA CHEESE SLICE

Steps:

• Place the pastry on a baking sheet.
• Fold in the edges to form a small border around the edges and pinch together.
• Heat the oil in a frying pan and add the tomatoes and sugar.
• Cook for about 2 minutes until the tomatoes are shiny and heated.
• Combine the feta and most of the basil (reserve some for garnishing).
• Spread this mixture over the pastry base.
• Distribute the tomatoes over the top of the feta.
• Bake in a 390° Fahrenheit (200° Celsius) oven for 15 minutes, or until the pastry is lightly browned and puffed.
• Sprinkle with remaining basil and freshly shaved parmesan cheese.

EASY CHARD WITH FETA AND CHERRY TOMATOES

Steps:

• Cut off the thick stems of chard and disregard. Roughly chop chard leaves and wash. Place wet chard into a pot, cover, and cook over medium heat until chard has wilted, about 5 minutes.
• Add cherry tomatoes, feta cheese, and garlic and cook, uncovered, for about 5 minutes, stirring occasionally. Season with salt, pepper, and nutmeg.

BAKED CHERRY TOMATOES AND FETA

Steps:

• Steep garlic in olive oil at least 1/2 hour.
• Preheat oven to 400°F.
• Wash and stem tomatoes and cut them in half.
• Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes.
• Cut feta cheese into 1/2 inch chunks.
• Place Feta and basil in serving dish.
• Pour tomato mixture over chunks of cheese and slivered basil.
• Stir gently.
• Serve with bread to mop up juices.

CHERRY TOMATOES STUFFED WITH MARINATED FETA

Steps:

• Toss cubed feta, oil, shallot, and oregano in small bowl. Season with salt and pepper.
• Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate. Sprinkle with salt and pepper.
• Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Drizzle with additional olive oil. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

TOMATOES WITH FETA CHEESE

Steps:

• Arrange tomato slices on a serving plate. Sprinkle with feta cheese. Drizzle with vinegar; sprinkle with basil and pepper.

FETA STUFFED CHERRY TOMATOES

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.

CHEESE-STUFFED CHERRY TOMATOES

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.

EASY CHERRY TOMATO AND FETA SALAD

Steps:

• In medium bowl, toss the tomatoes with the feta.
• Drizzle with olive oil and balsamic vinegar.
• Season to taste with salt and pepper; top with thyme.