Description
This delightful recipe features roasted plum tomatoes stuffed with a creamy blend of feta and cream cheeses, accompanied by toasted pine nuts and briny kalamata olives. Enhanced with fresh basil and finished with a drizzle of extra virgin olive oil, these Mediterranean-inspired tomatoes make a perfect appetizer or side dish that can be served hot, warm, or at room temperature.
Ingredients
Scale
Tomatoes and Seasoning
- 6 plum tomatoes, halved lengthwise and seeded
- Kosher salt and pepper, to taste
Cheese and Filling
- 1 cup feta cheese, crumbled
- 1½ oz cream cheese, softened
- â…“ cup kalamata olives, chopped
- 1 tbsp fresh basil, chopped (plus extra for garnish)
- ¼ cup pine nuts, toasted
Additional Ingredients
- 1 tbsp extra virgin olive oil
- Non-stick cooking spray or parchment paper (for lining the baking pan)
Instructions
- Preheat the oven: Set your oven to 325°F (160°C) to prepare for roasting the tomatoes.
- Prepare the tomatoes: Cut the plum tomatoes lengthwise and carefully scoop out the seeds and watery center, preserving the firm red flesh.
- Drain the tomatoes: Sprinkle the cut tomatoes with kosher salt and pepper, then place them cut side down on a wire rack over a baking sheet to drain excess juice for about 30 minutes.
- Toast the pine nuts: In a skillet over low heat, toast the pine nuts for 3-4 minutes, stirring frequently until golden brown and fragrant. Remove from heat and set aside.
- Make the cheese filling: In a bowl, thoroughly combine crumbled feta cheese, softened cream cheese, chopped kalamata olives, toasted pine nuts, and chopped fresh basil to create a creamy mixture.
- Stuff the tomatoes: Fill each drained tomato half with approximately 2 tablespoons of the cheese and olive mixture, then arrange them in a baking pan lined with parchment paper or sprayed with non-stick cooking spray.
- Bake the tomatoes: Place the baking pan in the preheated oven and roast the stuffed tomatoes for 30 minutes until heated through and slightly softened.
- Finish and serve: Remove from oven, drizzle with extra virgin olive oil, sprinkle with remaining chopped basil, and serve hot, warm, or at room temperature according to preference.
Notes
- Use plum or Roma tomatoes for best results, as their firm flesh holds the filling well.
- Seeds and excess moisture should be removed to prevent sogginess during roasting.
- Toasting pine nuts brings out their nutty flavor; watch them closely to avoid burning.
- This dish can be served as an appetizer, side dish, or light vegetarian main.
- For a nut-free version, omit pine nuts or replace with toasted breadcrumbs.
- Can be prepared ahead of time and reheated gently before serving.
