Roasted Tomatoes with Feta Cheese, Olives and Pine Nuts
Roasted Tomatoes with Feta, Olives, and Pine Nuts is an easy and quick side dish that will compliment just about any entree you pair it with and elevate your meal to gourmet status.
Prep Time15 mins
Cook Time35 mins
Total Time1 hr 20 mins
Servings: 6 servings
- 6 plum tomatoes cut into halves lengthwise and seeded
- Kosher salt and pepper to taste
- 1/4 cup pine nuts toasted
- 1 cup feta cheese crumbled
- 1-1/2 oz cream cheese softened
- 1/3 cup kalamata olives chopped
- 1 Tbsp fresh basil chopped, plus extra for garnish
- 1 Tbsp extra virgin olive oil
Preheat your oven to 325 degrees.
Cut the plum or Roma tomatoes in half lengthwise and seed them. (If you use another variety of tomato, especially round ones, cut them in half through the equator. Once the tomato is cut in half, take a small spoon and gently scrape or scoop out the tomato seeds and the center leaving the red fleshy part intact.)
Sprinkle the cut tomatoes with salt and pepper and place them cut side down on a wire rack set over a baking sheet to catch the juice. Let them drain for about 30 minutes or so.
To toast the pine nuts, saute them in a skillet over low heat for 3-4 minutes, stirring frequently or until they are golden brown.
Mix the feta cheese, cream cheese, olives, pine nuts and chopped basil in a bowl until thoroughly combined.
Fill each tomato with about 2 Tbsp of the cheese mixture and place in a baking pan, which has been sprayed with non-stick cooking spray or lined with parchment paper.
Bake for 30 minutes. Remove from the oven and drizzle with a small amount of olive oil and garnish with the remaining chopped basil. Serve hot, warm or at room temperature. Enjoy!
Calories: 139kcal | Carbohydrates: 6g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.5g | Cholesterol: 17mg | Sodium: 680mg | Potassium: 17mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1100IU | Vitamin C: 17.3mg | Calcium: 90mg | Iron: 0.5mg