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.
