Stuffed Cherry Tomatoes
Stuff fresh cherry tomatoes with feta cheese and spices for a super easy, perfect-for-any-party appetizer.Yield: 2 dozen
|24||cherry tomatoes (preferably heirloom)|
|2 tablespoons||extra-virgin olive oils, plus more for drizzling|
|1/4 teaspoon||red pepper flakes|
|2 ounces||feta cheese, cut into 24 small cubes (about 1/2 cup)|
|1 tablespoon||black olive paste|
|flaky sea salt|
|1/4 cup||fresh mint, torn|
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.