Stuffed Cherry Tomatoes

1. 1

   Preheat the broiler.

2. 2

   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.

3. 3

   Cut a thin sliver off the bottom of the tomatoes so they will sit flat.

4. 4

   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.

5. 5

   Broil until the cheese is browned and slightly soft, about 2 minutes.

6. 6

   Mix the olive paste with 1 tablespoon water and dot all over a serving plate.

7. 7

   Arrange the broiled tomatoes on the plate; drizzle with olive oil and sprinkle with sea salt.

8. 8

   Scatter the mint on top.

9. 9

   Serve warm or at room temperature.

10. 10

    Per serving (4 pieces per serving): Calories 88; Total Fat 8 grams; Saturated Fat 2 grams; Protein 2 grams; Total Carbohydrate 4 grams; Sugar: 2 grams; Fiber 1 gram; Cholesterol 8 milligrams; Sodium 391 milligrams

11. 11

    Photograph by Anna Williams

No additional tips available.