Feta and Oregano Stuffed Cherry Tomatoes
Whats great about it
Just in time for all your festive platters this Silly Season! These Feta and Oregano stuffed tomatoes will add a bit of colour and veg to your plate. You can mix things up and experiment with your favourite herbs and spices.
Serves 8 Prep Time 15 minutes Cook time 10 minutes
Fruit & Veggies: 1 serve per portion
24 round cherry tomatoes
100 g Danish feta, crumbled
2 tablespoon fresh oregano leaves, finely chopped
Freshly ground black pepper
1 teaspoon lemon zest
1 tablespoon extra virgin olive oil
Micro herbs to garnish
PREHEAT oven to 200oC. Line oven tray with baking paper.
PLACE tomatoes, stem side down on chopping board. Cut a small cross into each tomato about 1/3 of the way through, using a small sharp knife. Arrange on prepared tray.
COMBINE feta, oregano, black pepper and zest in small bowl. Spoon into small zip-lock bag and cut corner. Pipe into the cross of each tomato, to fill.
DRIZZLE with oil and ground black pepper.
BAKE in oven for 10 minutes or until tomatoes begin to blister and feta is light golden.
SERVE garnished with micro herbs and extra olive oil.
Recipe courtesy of Country Kitchens Team