Cherry Tomatoes Stuffed With Marinated Feta Food

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.

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.

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.

STUFFED CHERRY TOMATOES

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.

CHICKEN WITH TOMATOES AND FETA

Steps:

• Preheat oven to 450 degrees. In a large skillet heat oil over high. Add onion and garlic and saute until onion is translucent, about 5 minutes. Add tomatoes and cook until tomatoes break down, 5 to 10 minutes.
• Season chicken with salt and add to skillet. Transfer to oven. Bake until chicken is cooked through, about 17 minutes. Heat broiler. Sprinkle feta over chicken and broil until feta is softened and browned in spots, 2 minutes. Sprinkle with dill for serving.

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.

FETA CHEESE-STUFFED TOMATOES

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.

CHERRY TOMATOES FILLED WITH GOAT CHEESE

Steps:

• In a medium-sized bowl, combine the cheese, basil, salt and pepper. Mix with a fork until well blended.
• Cut the top off each cherry tomato. Using a small spoon, carefully scoop out the pulp to make a hollow, yet sturdy, shell. Drain off any juice that may be in the tomato shells.
• Using a small spoon, scoop about 1 teaspoon of the cheese mixture and carefully stuff into a tomato shell. Repeat until tomatoes or cheese mixture is used up. Arrange the filled tomatoes on a platter to serve.

MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA

Steps:

• Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
• Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

FETA & TOMATO STUFFED MUSHROOM

Steps:

• Preheat the oven to 170C(Fan)/190C/ 375F/Gas 5.
• Remove the large mushrooms and wipe off any dirt. Finely slice one clove of garlic and place around 3 slices in each mushroom. Dot a few bits of unsalted butter around the mushroom and season with a pinch of salt and black pepper.
• Crumble half to a whole packet of feta evenly over both mushrooms. Remove 2 sundried tomatoes per mushroom and place in the shape of a cross over the top of the feta. Give the mushrooms a further seasoning (not too much salt as the feta is salty enough) and drizzle a small amount of the oil from the sundried tomatoes jar over the top. Drizzle 1-2 tbsp more of the oil on the bottom of a large baking dish and swirl the underside of the mushrooms in the oil before setting in the tray. This will help to prevent sticking as well as marinate the mushrooms. Place in the preheated oven for 20-25 minutes.
• To prepare the side salad simply add chopped cucumber and cherry tomatoes to half a packet of rocket. If you want, also add some prepared crab meat at this time also. Squeeze around 1-2tbsp of lemon juice over the top, add a pinch of salt and pepper, and toss together.
• After the mushrooms are ready, remove from the baking dish and plate up along with the salad. Pour over any of the mushroom juices that are left in the dish - they could act as a warm dressing on the salad themselves!
• And Enjoy!

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.