Feta Cheese-Stuffed Tomatoes


2 large tomatoes 

¼ cup packaged garlic croutons 

½ cup crumbled feta cheese 

¼ cup sliced, pitted kalamata olives 

2 Tbsp Italian salad dressing 

2 Tbsp fresh thyme leaves

Preparation:   Serves 4 

Preheat broiler.

Cut tomatoes in half crosswise. Use your finger to push out and discard seeds; use a paring knife to cut out the pulp. Chop pulp, and transfer to a medium bowl. Place hollowed tomatoes, cut sides down, on a paper towel; drain 5 minutes. Add croutons, cheese, olives, dressing and thyme to pulp; mix well. Mound mixture into hollowed tomatoes.

Place tomatoes on a baking sheet or broiler pan. Broil 4 to 5 inches from heat until hot and cheese melts, about 5 minutes.

Serve immediately. 

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