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Stuffed Cherry Tomatoes

Heart Healthy Stuffed Cherry Tomatoes Recipe

                   
Stuffed Cherry Tomatoes
These healthy cherry tomato bites are stuffed with crumbled feta, fresh herbs and chopped olives that creates one-of-a-kind flavor. This easy finger food comes in at under 50 calories per serving.
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Ingredients
Recipe yields 12 servings
4 oz crumbled feta cheese
2 tsp extra virgin olive oil
1 tsp balsamic vinegar
1 small shallot, minced
1/2 tsp chopped fresh oregano or 1/4 tsp dried oregano
Black pepper to taste
1 lb large cherry tomatoes
1/2 oz pitted Kalamata olives (about 6), chopped
1 Tbsp chopped fresh thyme or basil
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Directions
Step 1

In a small bowl, toss feta, oil, balsamic vinegar, shallot, oregano, and black pepper. Allow to marinate for 1 hour.

Step 2

Cut tops off tomatoes (about 1/4 of the tomato). With a paring knife, scoop out tomato pulp, being careful not to puncture the tomatoes.

Step 3

With a small spoon, fill the tomatoes with the cheese mixture and top with the olives. Garnish with chopped fresh thyme before serving. Serve immediately, or cover and chill for up to 4 hours.

Time: 30 minutes
Servings: 12
Calories: 46
Make this for: Gluten Free
Dietary Review:
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian. Click here to learn more.
Nutrition Info
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Nutrition facts
Serving Size: 2 stuffed tomatoes
Per serving:
calories:46
total fat:2g
sat fat:2g
cholesterol:0mg
sodium:124mg
total carb:2g
fibers:0g
proteins:4g

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Heart Healthy Stuffed Cherry Tomatoes Recipe
Ingredients
Recipe yields 12 servings
4 oz crumbled feta cheese
2 tsp extra virgin olive oil
1 tsp balsamic vinegar
1 small shallot, minced
1/2 tsp chopped fresh oregano or 1/4 tsp dried oregano
Black pepper to taste
1 lb large cherry tomatoes
1/2 oz pitted Kalamata olives (about 6), chopped
1 Tbsp chopped fresh thyme or basil
Directions
Step 1

In a small bowl, toss feta, oil, balsamic vinegar, shallot, oregano, and black pepper. Allow to marinate for 1 hour.

Step 2

Cut tops off tomatoes (about 1/4 of the tomato). With a paring knife, scoop out tomato pulp, being careful not to puncture the tomatoes.

Step 3

With a small spoon, fill the tomatoes with the cheese mixture and top with the olives. Garnish with chopped fresh thyme before serving. Serve immediately, or cover and chill for up to 4 hours.

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