Cherry Tomatoes Stuffed with Marinated Feta

Ever wanted to bring something healthy to a get together but didn't want it to taste soo healthy? These bite size snacks pack huge flavor. If you're like me, you'll want to make a meal out of them.

Cherry Tomatoes Stuffed with Marinated Feta

Bon Appétit | July 2009 by Maria Helm Sinskey
Yield: Makes 4 to 6 servings

Ingredients:
1 7-to 8-ounce package feta cheese, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil plus additional for drizzling

1 tablespoon minced shallot
1/2 teaspoon chopped fresh oregano
1 pound large cherry tomatoes
12 pitted Kalamata olives, halved lengthwise

Preparation:
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.

My Variations:
Don't have fresh oregano? Substitute 1/4 teaspoon dried oregano or Italian seasoning.
Try heating up the assembled tomatoes on an oven safe dish to bring out extra flavor. Heat in the oven at 350F for 4-5 minutes.