Feta Filled Tomato Bites Recipes

FETA CHEESE-STUFFED TOMATOES

Steps:

• Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain., In a small mixing bowl, beat the cream cheese, feta cheese, sour cream, onion, lemon juice and oregano until blended. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into tomatoes. If desired, sprinkle with black pepper. Chill until serving.

FETA CHEESE FOLDOVERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture.
• Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.

CHERRY TOMATOES STUFFED WITH MARINATED FETA

Steps:

• Toss cubed feta, oil, shallot, and oregano in small bowl. Season with salt and pepper.
• Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate. Sprinkle with salt and pepper.
• Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Drizzle with additional olive oil. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

MEDITERRANEAN TOMATO BITES

Steps:

• Preheat oven to 400°. Unfold puff pastry. Cut each sheet into 16 squares; place on parchment-lined baking sheets., Sprinkle with Gouda cheese; top with tomatoes, olives and feta cheese. Bake until golden brown, 14-18 minutes. Sprinkle with herbs. Freeze option: Cover and freeze unbaked pastries on waxed paper-lined baking sheets until firm. Transfer to freezer containers, separating layers with waxed paper; return to freezer. To use, bake pastries as directed, increasing time as necessary to heat through. Sprinkle with herbs.

BAKED FETA SPREAD WITH SUN-DRIED TOMATOES

Steps:

• Combine feta cheese, olive oil, sun-dried tomatoes (plus some of the oil), garlic, lemon juice, pepper, red pepper flakes, and salt in a large resealable plastic bag and allow to marinate for 1 hour at room temperature.
• Preheat the oven to 325 degrees F (165 degrees C).
• Transfer ingredients to a small oven-proof stone dish or ramekin.
• Bake in the preheated oven until spread bubbles and is slightly browned, about 15 minutes. Serve immediately.

BAKED FETA-STUFFED TOMATOES

Steps:

• Cut four large tomatoes in half.
• Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and then coarsely chop pulp.
• In medium bowl, stir together tomato pulp, 4 ounces crumbled feta cheese, 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil.
• Spoon mixture evenly into tomato shells, and place in a 13x9-inch baking dish.
• Bake at 350 degrees for 15 minutes.
• Garnish with Italian parsley sprigs.

TOMATO & FETA PESTO BITES

Steps:

• Roll out the pastry on a surface lightly dusted with the Parmesan to about the thickness of a ten-pence piece. Stamp out 12 rounds using a 6cm plain cutter and line a shallow 12-hole bun tin. Chill for 20 minutes. Preheat the oven to fan 180C/conventional 200C/gas 6.
• Prick each pastry base with a fork and bake for 15-20 minutes until golden. Remove from the tin and leave to cool on a wire rack. Meanwhile, tear the leaves from the parsley stalks and put all but 12 of the small sprigs in a food processor with the pine nuts, then whizz until coarsely chopped. Then add the feta, garlic and oil and whizz to make a thick paste. Keep the reserved sprigs in a bowl of water in the fridge. The pastry bases will keep in a tin for up to 2 days and the pesto will keep in the fridge overnight.
• To serve, dollop a spoonful of the feta pesto onto the tarts and top each one with two cherry tomato halves. Garnish with the reserved parsley sprigs. Arrange on a platter and hand round with a bowl of black olives and sparkling mint & lemon juleps.

SEEDED FETA BITES

Steps:

• Combine sesame seeds, sumac, and salt in a small bowl. To serve, use skewers or toothpicks to dip feta into seed mixture.

FETA-FILLED TOMATO BITES

Steps:

• slice off tops of tomatoes and set aside. you'll want them later.
• remove the seedy, liquidy stuff from the tomatoes and discard.
• place hollowed out tomatoes upside down on paper towels to drain a bit.
• put feta, garlic and herbs in food processor and, um, process.
• slowly drizzle in oil until mixture is creamy and resembles frosting.
• turn off food processor and scoop cheese mixture into a pastry bag (or a plastic baggie, snip off a corner after it's filled).
• squeeze cheese mixture into a tomato (fill it with as much as will fit) and replace the top.
• repeat until either all of the tomatoes are filled or you are out of cheese. refrigerate until ready to serve.