Fetafilledtomatobites Recipes

Steps:

• Cut the feta into 24 cubes that are a little smaller than the melon cubes.
• To assemble the bites, set 1 piece of feta on top of each piece of honeydew, cantaloupe and watermelon and secure it with a toothpick. Place them on a serving plate and drizzle the balsamic glaze over the top. Garnish with the basil.

Steps:

• Preheat oven to 400°F Grease baking sheets.
• Unfold puff pastry and cut each sheet into 16 squares. Transfer to baking sheets. Sprinkle with Gouda, then top with tomato slices, olives, and feta.
• Bake at 400° F for 14-18 minutes or untili golden brown. Sprinkle with minced herbs. Serve warm or at room temperature.

Steps:

• Toast fennel seeds in a small saute pan over medium heat, until fragrant, about 2 minutes. Transfer to a small bowl. Add lemon zest; mix to combine.
• Spear each cube of feta with a toothpick. Coat two opposite sides of each cheese cube with lemon-fennel seed mixture.

Steps:

• Combine the garlic, anchovies, butter, cream cheese, feta cheese, sour cream, chives, hot pepper sauce and pepper in the container of a food processor. Process until smooth. Transfer to a serving bowl, and serve with crackers, bread slices, or pita chips.

Steps:

• Preheat broiler.
• Crumble enough feta to measure 1 cup and spread evenly in a shallow 2-cup flameproof baking dish (roughly 9- by 6- by 1-inch) or a small deep flameproof platter. Thinly slice tomatoes crosswise and arrange, overlapping if necessary, on feta. Drizzle oil over tomatoes and sprinkle with oregano and pepper. Broil mixture 2 to 3 inches from heat until cheese is bubbling, 5 to 8 minutes.
• Serve spread with pita toasts.

Steps:

• slice off tops of tomatoes and set aside. you'll want them later.
• remove the seedy, liquidy stuff from the tomatoes and discard.
• place hollowed out tomatoes upside down on paper towels to drain a bit.
• put feta, garlic and herbs in food processor and, um, process.
• slowly drizzle in oil until mixture is creamy and resembles frosting.
• turn off food processor and scoop cheese mixture into a pastry bag (or a plastic baggie, snip off a corner after it's filled).
• squeeze cheese mixture into a tomato (fill it with as much as will fit) and replace the top.
• repeat until either all of the tomatoes are filled or you are out of cheese. refrigerate until ready to serve.