Roasted Tomatoes with Feta Recipe

  • 12 Plum tomatoes, halved, and seeded.
  • 1 1/4 teaspoons salt
  • 2 cups Feta cheese, crumbled (8 ounce)
  • 1 package cream cheese (small pkg)
  • 2/3 cup chopped Kalamata olives
  • 2 teaspoons dried oregano
  • 1/2 cup pine nuts
Sprinkle tomatoes with salt and turn cut side down to drain for 30 minutes on a wire rack.

Saut pine nuts in small skillet, stirring constantly until golden brown (about 3-4 minuets)

Adjust oven rack to center position and heat oven to 325.

Mix Feta, cream cheese, olives, pine nuts and oregano in a medium bowl.

Turn tomatoes right side up, and fill with mixture (about 2 Tablespoons) Bake on cookie sheet about 30 minuets. Tomatoes should be soft but still hold their shape.

Brush with olive oil and serve hot, warm or at room temperature.

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