Recipe for Stuffed Cherry Tomatoes

By Food Network Magazine
stuffed cherry tomatoes

Recipe for Stuffed Cherry Tomatoes

Yield: 2 dozen


  • 24 cherry tomatoes (preferably heirloom)
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1/4 teaspoon red pepper flakes
  • Kosher salt
  • 2 ounces feta cheese, cut into 24 small cubes (about 1/2 cup)
  • 1 tablespoon black olive paste
  • Flaky sea salt
  • 1/4 cup fresh mint, torn


  1. Preheat the broiler.
  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. Cut a thin sliver off the bottom of the tomatoes so they will sit flat.
  3. Put the tomatoes on a rimmed baking sheet and toss with the olive oil, red pepper flakes and 1/4 teaspoon kosher salt and then them up and press a cube of feta about halfway inside each one.
  4. Broil until the cheese is browned and slightly soft, about 2 minutes.
  5. Mix the olive paste with 1 tablespoon water and dot all over a serving plate.
  6. Arrange the broiled tomatoes on the plate; drizzle with olive oil and sprinkle with sea salt.
  7. Scatter the mint on top.

Serve warm or at room temperature.

* You can find the original recipe on the Food Network website.