Tomatoes Stuffed with Feta Cheese
Tomatoes Stuffed with Feta
So Brunch today I fancied a ‘fresh’ taste to chase away the grey skies
I’d seen a recipe for Feta-Stuffed Tomatoes on an American site a few days before and now seemed like a good day to give it a HO.
I’ll share it with you having converted the cups and Fahrenheit into something more readily understandable (to me anyway)
Ingredients:
- 2 Large Tomatoes (or 4 medium – depends what you can get your hands on )60g or 2 ounces of fine, dry breadcrumbs
- 2 tablespoons chopped fresh parsley (I used flat leaf)
- 120g or 4 ounces crumbled feta cheese (I actually only used half a 200 g pack for economy – seemed OK to me)
- 2 tablespoons chopped spring onions
- 2 tablespoons olive oil
Method:
Cut tomatoes in half horizontally
Scoop out pulp from each tomato half, leaving shells intact
Discard seeds if you wish – I kept mine
Coarsely chop the tomato pulp and mix with other ingredients. Season to taste, feta is naturally quite salty anyways.
Place tomato halves on a shallow HO tolerant dish.
Fill the tomato halves with the mix
Cook for 15mins at 160°C in the middle of Halogen with extender or lower shelf otherwise
This is quite a low temperature but feta is an easy melt soft cheese and the aim is to allow the tomato and filling to heat through.
The topping will be gently browned when done. The middle may not be piping hot but that isn’t a problem as these are salad ingredients – the heat is really to release the flavors rather than
a serious cooking exercise
The end result is fairly soft – which I quite liked but if you want a firmer result then either increase the breadcrumbs or reduce the tomato pulp ratio
Hope any who try it enjoy it as much as I did Good Luck
Posted by Valkyrtb on 8/12/2010
