Ingredients
- medium plum tomatoes, halved lengthwise and seeded
- /4 teaspoons salt
- /2 cup pine nuts
- cups crumbled feta cheese
- (3 ounce) package cream cheese
- /3 cup coarsely chopped kalamata olives
- teaspoons dried oregano
- tablespoons extra-virgin olive oil
Instructions
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Step 1
I begin by prepping the tomatoes. After halving and seeding them, I sprinkle salt over the cut sides and place them face down on a wire rack over a baking sheet. Let them drain for about 30 minutes—this step draws out excess moisture, ensuring a firmer texture when roasted. While the tomatoes drain, lightly toast the pine nuts in a dry skillet over low heat, stirring constantly until they turn golden and fragrant, about 3-4 minutes. Set aside to cool. Preheat your oven to 325°F (160°C). In a mixing bowl, blend the feta, cream cheese, chopped olives, oregano, and toasted pine nuts until well combined. The mixture should be creamy and chunky. Once the tomatoes have drained, pat them dry with a paper towel and arrange cut-side up on a parchment-lined baking sheet. Spoon approximately 2 tablespoons of the feta filling into each tomato half, mounding it slightly. Bake for 30 minutes, or until the tomatoes are tender but still hold their shape. The cheese will be soft and lightly golden. After removing from the oven, brush the tops with olive oil while still warm. These can be enjoyed hot, at room temperature, or even chilled—they’re versatile and bursting with Mediterranean flavor.