When I have a summer dinner party I love to serve foods I've grown in my garden.
But at my last party there was barely a veggie to be found. The only things ripe-for-the-pickin' were a couple of cherry tomatoes.
So when all you've got is a handful of homegrown cherry tomatoes--and you really want to showcase them--rest assured that there is a recipe that can do this for you--my Feta-Stuffed Cherry Tomatoes!
Just scoop out the center of the tomato (a melon baller is great, but a knife works too!), fill it with a little pesto and a cube of tangy feta, and finish it off with a drizzle of olive oil.
It's one bite not to be missed this summer!
Feta-Stuffed Cherry Tomatoes
servings: 18 tomatoes
- 18 cherry tomatoes (about 1 pint)
- 4½ teaspoons basil pesto (¼ teaspoon in each tomato)
- ¼ pound brick of feta cheese, drained + patted dry, diced into ½-inch cubes
- Kosher salt, for sprinkling
- Ground black pepper, for sprinkling
- Olive oil, for drizzling
- Cut off the bottom third of each tomato (the end with no stem) and discard the cut off portion. Use a melon baller or paring knife to hollow out the larger, two-thirds section of each tomato.
- Fill each tomato with ¼ teaspoon of the pesto, followed by a cube of the feta. Add a sprinkle of salt and pepper, a drizzle of olive oil, and enjoy!