An easy side dish or appetizer, these Feta and Olive Stuffed Broiled Tomatoes are sweet, salty, and oh so delicious! Serve them warm or at room temperature for a crowd pleasing side dish!
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Pure Flavor® Luna Sweets Cocktail Tomatoes are bursting with sweet tomato flavor! They have a delicate, fruity, taste yet a meaty texture that holds up perfectly to the strong flavors of kalamata olives and feta.
Add a little bit of bread crumb to hold the stuffing together and you have an easy, appetizer or side dish your guests will love!
This recipe is brought to you in collaboration with Pure Flavor®. Thank you for supporting the brands that make my blog possible! All opinions are my own.
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Why You'll Love This Recipe
- It is very easy to make! Only a few ingredients come together to make these salty and sweet tomatoes.
- They are perfect warm or room temperature! Add these tomatoes to a buffet and allow your guests to serve themselves. Don't worry about keeping these tomatoes warm!
- They are quick to make! These tomatoes are ready in less than 20 minutes.
Ingredients for Feta and Olive Stuffed Broiled Tomatoes
- Pure Flavor® Luna Sweets Cocktail Tomatoes- One package
- Kalamata Olives- Pitted.
- Feta- Crumbled feta. You can crumble it yourself or purchase already crumbled feta.
- Bread Crumbs- Italian style. If you only have plain bread crumbs, add 1 teaspoon of Italian seasoning to the bread crumbs.
- Olive Oil- Good quality olive oil to sprinkle on top of the tomatoes.
Equipment You'll Need
How To Make Feta and Olive Stuffed Broiled Tomatoes
- In a medium bowl, mix together the breadcrumbs, feta, chopped kalamata olives, and olive oil. Set that aside.
- Wash the tomatoes and hollow out the core. Take a paring knife and gently cut a hole into the top of the tomato where the stem meets the tomato. Hollow out the seeds. Place the tomatoes in the ramekin, hollow side up.
- Set the broiler on high.
- Spoon the feta and olive mixture into the tomatoes. Top the tomatoes with a drizzle of olive oil and broil for 8 minutes. If the stuffing starts to get a little too brown, cover the ramekins with aluminum foil to prevent burning.
- Serve immediately.
Step By Step Photos
How To Serve Feta and Olive Stuffed Broiled Tomatoes
These tomatoes would be a delicious side dish to a steak or a broiled pork chop. Serve them with your favorite piece of protein for a well-rounded dinner.
You could also cut the tomatoes and top a piece of sourdough bread with them. The sourdough bread will soak up all the delicious juices from the tomatoes and the olive oil.
Frequently Asked Questions
Yes! You can serve these tomatoes warm, or at room temperature. To reheat them, place them in a microwave safe bowl and microwave for 90 seconds. These tomatoes will keep for 3-4 days in the refrigerator.
If you don't have kalamata olives or aren't a kalamata olive fan, you can use green olives, Spanish olives, or even black olives. Whatever your favorite type of olive is!
Yes! If you don't have ramekins, you can add these tomatoes to a baking dish and bake them as one dish, instead of many ramekins.
Other Recipes To Try
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📖 Recipe
Feta and Olive Stuffed Broiled Tomatoes
Equipment
- Ramekins
Ingredients
- 1 Package Luna Sweets Tomatoes
- ½ cup Feta Crumbled
- ½ cup Kalamata Olives Chopped
- ¼ cup Bread Crumbs
- 1 tbsp Olive Oil
Instructions
- In a medium bowl, mix together the breadcrumbs, feta, chopped kalamata olives, and olive oil. Set that aside.
- Wash the tomatoes and hollow out the core. Take a paring knife and gently cut a hole into the top of the tomato where the stem meets the tomato. Hollow out the seeds. Place the tomatoes in the ramekin, hollow side up.
- Set the broiler on high.
- Spoon the feta and olive mixture into the tomatoes. Top the tomatoes with a drizzle of olive oil and broil for 8 minutes. If the stuffing starts to get a little too brown, cover the ramekins with aluminum foil to prevent burning.
- Serve immediately.
Notes
- If you only have plain breadcrumbs, simply add 1 teaspoon of Italian seasoning to the breadcrumbs.
- If the tomatoes start browning too quickly, cover the tomatoes with aluminum foil to prevent them from burning.
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