BAKED FETA WITH OLIVES AND TOMATOES
Looking for an easy appetizer? Serve this baked feta with tomatoes and olives warm from the oven with toasted baguette slices or crackers. It is guaranteed to be a hit.
Provided by Paige Adams
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Arrange a top rack in the oven 4-6 inches from the broiler.
- Place the feta in a small baking dish. The cheese should have some space around it for the olives and tomatoes.
- In a medium bowl, combine the olives, tomatoes and garlic. Then spoon them around the feta.
- Whisk together the olive oil, oregano, red pepper flakes, salt and pepper in a small bowl. Pour the olive oil over everything in the baking dish.
- Bake the feta for 15-18 minutes, until it just starts browning at the edges. Turn on the broiler, and brown the top of the cheese, about 2-3 minutes.
- Sprinkle with chopped parsley and oregano leaves before serving warm with toasted baguette slices or crackers.
Nutrition Facts : Calories 284 calories, Sugar 2.2 g, Sodium 562.8 mg, Fat 24.8 g, SaturatedFat 8.6 g, TransFat 0 g, Carbohydrate 9.9 g, Fiber 1.5 g, Protein 8 g, Cholesterol 37.9 mg
BAKED TOMATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
- Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.
BAKED FISH WITH TOMATOES AND OLIVES
Tomatoes, olives and lemon give this dish its Mediterranean flavors. A mixture of mayonnaise and Parmesan cheese spread over the top of the fillet creates a tasty coating that also helps keep the fish moist during baking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. In a small ovenproof skillet or baking dish, arrange tomatoes in overlapping circles. Scatter olives and lemon zest over the tomatoes. Season with salt and pepper; drizzle with olive oil.
- In a small bowl, stir together mayonnaise, Parmesan, and lemon juice. Place fish on top of tomatoes in skillet. Season fish with salt and pepper. Spread mayonnaise mixture on top.
- Bake until fish is opaque throughout and topping is golden brown in spots, about 20 minutes.
Nutrition Facts : Calories 423 g, Fat 29 g, Fiber 2 g, Protein 35 g
BAKED TOMATOES WITH ORZO AND OLIVES
Provided by Food Network
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- Halve the tomatoes, hollow and place in an oven to table baking dish. Mix the rest of the ingredients, except the cheese together in a small bowl and season with salt and pepper to taste. Carefully stuff the tomatoes and sprinkle with the cheese. Bake for 20 minutes and serve immediately.
- FRIED GREEN TOMATOES
- Slice green tomatoes. Dust with flour, shaking off excess. Dip into beaten egg and coat with bread crumbs. Heat vegetable or peanut oil and fry slices until golden brown on both sides.
- TIP:
- ROASTING TOMATOES
- Heat a dry cast iron skillet until almost smoking, and add your whole tomatoes. Or place the whole tomatoes on a broiler tray. Turn them frequently, until they are blackened and charred on all sides. Peel off the blackened skin, and use in place of regular tomatoes for your salsas or tomato sauces.
BASIL BAKED TOMATOES
This baked tomatoes recipe has been in our family for many years. My mother brought it with her when she came to the United States from Italy. When tomatoes are plentiful, this is a great way to serve them. -Mary Detzi, Wind Gap, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small skillet, saute garlic in oil for 1 minute. Add bread crumbs; cook and stir until lightly browned. Remove from the heat., Cut tomatoes in half widthwise. Place cut side up in an 8-in. square baking dish. Sprinkle with basil and pepper; top with bread crumb mixture. Bake at 325° for 15-20 minutes or until tomatoes are slightly softened.
Nutrition Facts : Calories 65 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 39mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.
BAKED TOMATOES WITH OLIVES
Make and share this Baked Tomatoes With Olives recipe from Food.com.
Provided by Mimi Bobeck
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium sized mixing bowl, combine spelt, 1/2 cup California Ripe Olives, 2 tablespoons asiago cheese, basil, vinegar and salt. Season with pepper to taste. Set aside.
- In a separate bowl, combine breadcrumbs with remaining California Ripe Olives and asiago cheese. Set aside.
- Prepare tomatoes for stuffing by cutting 1/4-inch off of the tops of each. Using a small spoon or melon baller, scoop out seeds and center flesh to make each into a hollow cup (leaving at least 1/4-inch of flesh around sides and bottom). Fill each tomato with 1/2 cup (approximately 3 ounces) of spelt mixture. Top with breadcrumb mixture and place on a high sided baking pan.
- Broil under medium-high heat for 45-90 seconds until golden brown. Serve warm or room temperature.
Nutrition Facts : Calories 271.4, Fat 4.7, SaturatedFat 0.7, Sodium 372.1, Carbohydrate 51.8, Fiber 9.6, Sugar 10.5, Protein 10.7
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