Feta-Stuffed Cherry Tomatoes

 

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

Makes 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

1. 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.

 2. 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! 

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