Tasty and beautiful appetizer of baked cherry tomatoes with feta cheese in a Mediterranean style. Tomatoes mixed with olive oil and red pepper, filled with cheese cubes and fried in the oven in grill mode. An excellent company for them on the dish is pasta from black olives. And fresh mint leaves will fill with amazing refreshing aroma and taste. One small tomato contains a ton of taste. Great snack for a glass of wine. Nutritional value one serving: (24 canapes total) Calories 88, total fat 8 g., saturated fats, proteins 2 g, carbohydrates 4 g, fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 20 minutes Complexity: easy Quantity: 24 canapes Recipes use measuring containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 24 cherry tomatoes
- 2 tbsp. l olive oil + extra to drizzle
- 1/4 tsp red pepper flakes
- 60 gr feta sliced into 24 small cubes (approximately 0.5 Art.)
- 1 tbsp. l black olives pasta
- Sea salt flakes
- 1/4 Art. fresh mint torn
Recipes with similar ingredients: cherry tomatoes, feta cheese, olives, tapenade (olive paste), mint
Recipe preparation:
- Preheat the oven in grill mode. Cut off each tomato the top is 0.5 cm thick, then scoop out with a spoon for a watermelon or a small spoonful of internal pulp. Cut a thin strip from the bottom of the tomatoes to stand evenly.
- Put the tomatoes on a baking sheet with sides and mix with olive oil, red pepper flakes and 1/4 tsp. coarse salt, then place them evenly and put in each on a feta cube, pushing in about half. Roast in the oven grill mode until the cheese is browned and a little soft, about 2 minutes.
- Mix olive paste with 1 tbsp. l water and lay out the dots on whole plate. Put fried tomatoes on a plate; sprinkle olive oil and sprinkle with flakes of sea salt. Sprinkle on top mint. Serve the appetizer warm or at room temperature.
