Cheese and Olive Stuffed Tomatoes |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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From Cooking Light. I think it would be pretty if you used the filling in cherry tomatoes and served them as an appetizer. Ingredients:
4 medium ripe tomatoes (about 2 1/4 pounds) |
1/2 cup feta cheese, crumbled |
1/4 cup chopped pitted kalamata olive |
2 tablespoons chopped fresh flat-leaf parsley |
2 tablespoons chopped fresh basil |
Directions:
1. Preheat broiler.
2. Cut tops off tomatoes; discard. Carefully scoop out tomato pulp, leaving shells intact; finely chop pulp.
3. Combine pulp with remaining ingredients. Place tomato shells in an 8-inch square baking dish. Divide pulp mixture evenly among tomato shells.
4. Broil 2 minutes or until tomatoes just begin to blister and topping is browned.
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