Tomatoeswithfetacheese Recipes

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FETA CHEESE-STUFFED TOMATOES

These tempting cheese-stuffed tomatoes are bursting with fresh flavor. Use the small end of a melon scoop to easily remove the pulp. -Laura LeRoy, Waxhaw, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 8



Feta Cheese-Stuffed Tomatoes image

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain., In a small mixing bowl, beat the cream cheese, feta cheese, sour cream, onion, lemon juice and oregano until blended. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into tomatoes. If desired, sprinkle with black pepper. Chill until serving.

Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 28mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

24 firm cherry tomatoes
3 ounces cream cheese, softened
1/3 cup crumbled feta cheese
1/4 cup sour cream
1 green onion, finely chopped
3/4 teaspoon lemon juice
1/8 to 1/4 teaspoon dried oregano
Coarsely ground pepper

BROILED TOMATOES WITH FETA CHEESE

Make and share this Broiled Tomatoes With Feta Cheese recipe from Food.com.

Provided by Juenessa

Categories     Vegetable

Time 8m

Yield 6 serving(s)

Number Of Ingredients 5



Broiled Tomatoes With Feta Cheese image

Steps:

  • Cut tomatoes in half lengthwise, and place, cut sides up, on a baking sheet.
  • Sprinkle evenly with salt and pepper to taste, Italian seasoning, and feta cheese. Drizzle evenly with 1/4 cup Italian dressing.
  • Broil 3 inches from heat 2 to 3 minutes or just until cheese starts to brown.

Nutrition Facts : Calories 83.7, Fat 6.5, SaturatedFat 3, Cholesterol 14.8, Sodium 288.9, Carbohydrate 4.1, Fiber 0.7, Sugar 3.1, Protein 3

6 plum tomatoes
salt and pepper
1/2 teaspoon italian seasoning
2/3 cup crumbled feta cheese
1/4 cup Italian dressing

TOMATOES WITH FETA CHEESE

Make and share this Tomatoes With Feta Cheese recipe from Food.com.

Provided by LainieBug

Categories     < 15 Mins

Time 5m

Yield 4 serving(s)

Number Of Ingredients 5



Tomatoes With Feta Cheese image

Steps:

  • Arrange tomato slices on a serving plate.
  • Sprinkle with feta cheese and drizzle with vinegar; sprinkle with basil and pepper.
  • Tip: for a change of pace, try crumbled blue cheese or shredded mozzarella instead of feta.

Nutrition Facts : Calories 26.3, Fat 1.6, SaturatedFat 1.1, Cholesterol 6.3, Sodium 81.2, Carbohydrate 1.9, Fiber 0.5, Sugar 1.4, Protein 1.4

8 slices tomatoes
2 tablespoons crumbled feta cheese
1 tablespoon balsamic vinegar
2 tablespoons minced fresh basil
pepper

TOMATOES WITH FETA CHEESE

Ruth Lee of Troy, Ontario serves this great combination as an easy and colorful salad. "I make this no-fuss dish at least once a month," she writes. "It's a great way to use up fresh summer tomatoes and adds zip to winter tomatoes, too."

Provided by Taste of Home

Categories     Side Dishes

Time 5m

Yield 4 servings.

Number Of Ingredients 5



Tomatoes with Feta Cheese image

Steps:

  • Arrange tomato slices on a serving plate. Sprinkle with feta cheese. Drizzle with vinegar; sprinkle with basil and pepper.

Nutrition Facts : Calories 20 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 38mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

8 slices tomato
2 tablespoons crumbled feta cheese
1 tablespoon balsamic vinegar
2 tablespoons minced fresh basil
Pepper to taste

BAKED TOMATOES WITH GOAT CHEESE

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0



Baked Tomatoes with Goat Cheese image

Steps:

  • Slice off the tops of 4 large beefsteak tomatoes; scoop out the seeds and some of the flesh. Drizzle with olive oil; season with salt and pepper. Fill each tomato with 1 ounce crumbled goat cheese. Combine 1/2 cup panko, 2 tablespoons each olive oil, grated Parmesan and chopped parsley, 1 grated garlic clove, 1 teaspoon each fresh thyme and grated lemon zest and 1/2 teaspoon kosher salt; sprinkle on the tomatoes. Bake at 450˚ F until golden brown, about 10 minutes.

BAKED CHERRY TOMATOES AND FETA

Provided by Food Network

Yield 6 appetizer servings

Number Of Ingredients 6



Baked Cherry Tomatoes and Feta image

Steps:

  • Steep garlic in olive oil at least 1/2 hour. Preheat oven to 400 degrees. Wash and stem tomatoes and cut them in half (put unwrapped bread into the oven). Put tomatoes in a shallow baking dish, pour olive oil and garlic over and toss lightly. Bake 10 minutes; sprinkle over chunks of cheese (cut into 1/2 inch pieces) and slivered basil. Stir gently. Serve with bread to mop up juices.

1 tablespoon minced garlic
2/3 cup olive oil
2 pounds cherry tomatoes
1 loaf focaccia bread (or French bread) heated
6 ounces soft, feta cheese
2/3 cup fresh basil, chiffonade

TOMATOES AND FETA CHEESE WITH HERB-AND-GARLIC DRESSING

Provided by Susan Springob

Categories     Salad     Cheese     Olive     Tomato     No-Cook     Vegetarian     Quick & Easy     Summer     Bon Appétit     South Carolina

Yield Serves 4

Number Of Ingredients 10



Tomatoes and Feta Cheese with Herb-and-Garlic Dressing image

Steps:

  • Combine first 6 ingredients in medium bowl; gradually whisk in oil. Season dressing to taste with salt and pepper.
  • Arrange tomatoes on platter. Sprinkle with olives and cheese. Drizzle with enough dressing to coat. Serve, passing remaining dressing separately.

6 tablespoons tarragon vinegar
2 tablespoons chopped fresh oregano or 2 teaspoons dried
1 tablespoon coarse-grained Dijon mustard
1 shallot, minced
1 large garlic clove, minced
1 teaspoon minced peeled fresh ginger
1 cup olive oil
4 large tomatoes, thinly sliced
1/3 cup Kalamata olives or other brine-cured black olives, pitted, chopped
1/3 cup crumbled feta cheese

CHERRY TOMATOES STUFFED WITH MARINATED FETA

Provided by Maria Helm Sinskey

Categories     Tomato     Appetizer     Side     Vegetarian     Quick & Easy     Low Cal     Feta     Summer     Healthy     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 6



Cherry Tomatoes Stuffed with Marinated Feta image

Steps:

  • Toss cubed feta, oil, shallot, and oregano in small bowl. Season with salt and pepper.
  • Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate. Sprinkle with salt and pepper.
  • Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Drizzle with additional olive oil. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

1 7-to 8-ounce package feta cheese, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil plus additional for drizzling
1 tablespoon minced shallot
1/2 teaspoon chopped fresh oregano
1 pound large cherry tomatoes
12 pitted Kalamata olives, halved lengthwise

GREAT APPETIZER: OVEN BAKED FETA WITH TOMATOES & PEPPERS

A classic recipe from Northern Greece that is ready in just 30 minutes!

Provided by Marilena Leavitt

Categories     Appetizer

Time 30m

Yield 4

Number Of Ingredients 7



Great appetizer: Oven Baked Feta with Tomatoes & Peppers image

Steps:

  • Preheat the oven to 425˚F.
  • Slice the pearl tomatoes horizontally (each one in four pieces) and place on paper towels to drain. (If you are using one large tomato, cut the end pieces and slice the rest in six slices). After 3-4 minutes, turn them over and place on new paper towels. Cut the pepper into four rings and set aside.
  • Oil well a small, shallow ceramic baking dish (or four individual ceramic ramekins) and place half of the tomato slices at the bottom. Sprinkle with some sea salt and crushed pepper flakes. Top with half the bell pepper slices.
  • Arrange the two Feta pieces on top of the tomato/pepper layer, place the remaining tomato slices on top of each piece of cheese, and place the rest of the bell pepper rings on the tomato. Drizzle liberally with the extra virgin olive oil, sprinkle with oregano and some more pepper flakes, and transfer to the middle of the oven.
  • Bake for about 25 minutes, or until the feta turns a light-golden color and the oil is sizzling. If you want to deepen the color, you can place the dish under the broiler for 1-2 minutes at the end of the cooking time.
  • Brush some olive oil on the slices of good, multigrain bread, and grill on both sides. Serve the baked feta immediately with some warm grilled bread.

8 ripe pearl tomatoes, or, 1 large vine-ripened tomato
4 TBSP. extra virgin olive oil
--- sea salt & crushed red pepper flakes
½ medium green bell pepper (or 2 sweet banana peppers)
2 thick slices of Greek Feta (about 6 oz.)
1 tsp. dried Greek oregano
4 slices of hearty multigrain bread, grilled

HEIRLOOM TOMATO TOAST WITH FETA

Tomato toast is summer simplicity at its best! You need ripe, juicy, flavorful tomatoes for this recipe, as well as real Greek feta made from sheep and goat milk. Given there are so few ingredients, make each one count!

Provided by Diana Moutsopoulos

Time 10m

Yield 2

Number Of Ingredients 7



Heirloom Tomato Toast with Feta image

Steps:

  • Toast the bread until golden brown. Remove from toaster and rub each slice with 1/2 a clove of garlic, rubbing cut-side down.
  • Top each slice of toast evenly with the feta cheese, tomato, oregano, salt, and pepper. Drizzle with olive oil and serve.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 16.3 g, Cholesterol 37.8 mg, Fat 23.5 g, Fiber 2 g, Protein 8.8 g, SaturatedFat 8.5 g, Sodium 596.3 mg, Sugar 4.3 g

2 slices crusty bread
1 clove garlic, halved
3 ounces feta cheese, sliced
1 large heirloom tomato, sliced
1 teaspoon dried oregano
flaky sea salt and freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil

TOMATOES WITH FETA CHEESE

You'll be amazed that so few ingredients and so little time results in such an elegant dish!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 14m

Number Of Ingredients 5



Tomatoes with Feta Cheese image

Steps:

  • Remove stem ends from tomatoes. Cut tomatoes crosswise in half. Arrange cut sides up in circle in microwavable pie plate, 10x1 1/2 inches, or microwavable dinner plate.
  • Sprinkle salt and pepper over tomatoes. Cover with waxed paper and microwave on High 2 minutes; rotate pie plate 1/2 turn.
  • Mix remaining ingredients; sprinkle over tomatoes. Re-cover and microwave about 2 minutes or until tomatoes are hot and cheese is melted.

Nutrition Facts : Calories 45, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg

2 medium tomatoes
Salt and pepper to taste
1/4 cup crumbled feta or shredded mozzarella cheese (1 ounce)
2 tablespoons chopped pitted ripe olives
1 medium green onion, chopped (1 tablespoon)

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