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Tomatoes stuffed with feta cheese, greek olives & herbs

36 tiny tomatoes, tops and insides removed
6 oz. feta cheese, crumbled
¼ cup Kalamata olives, minced
¼ cup roasted red bell pepper, finely chopped
2 tbsp. red onion, minced
1 tbsp. parsley, minced
1 tsp. each fresh thyme and oregano
freshly ground black pepper, to taste
2 tbsp. extra virgin olive oil

Place tiny tomatoes upside down on a plate covered with a paper towel and let sit for about 10 minutes. When they are relatively “dry”, mix together all remaining ingredients in a medium bowl. When evenly blended, place teaspoonfuls of cheese mixture into tiny tomatoes until they are all filled to the top. Place on a serving plate and refrigerate. Serve chilled within an hour or two of being filled. Makes enough for 12 guests to have 3 tomatoes each.

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