Description
Juicy baked tomatoes stuffed with creamy feta and topped with crispy garlic breadcrumbs and fresh basil. An easy, golden, Mediterranean-style starter, side, or light main.
Ingredients
6 medium ripe tomatoes
7 oz (200 g) feta cheese, crumbled
2 tbsp plain Greek yogurt or cream cheese
4 tbsp extra virgin olive oil, divided
4 garlic cloves, minced
3/4 cup panko breadcrumbs
1/2 cup fresh basil, chopped, plus extra for serving
1/2 tsp dried oregano
1 tsp lemon zest
1/4 tsp red pepper flakes
Black pepper, to taste
Pinch of fine sea salt
Honey for drizzling (optional)
Instructions
1. Preheat oven to 400°F (200°C) and lightly oil a baking dish.
2. Slice the tops off the tomatoes and scoop out the seeds and pulp, leaving walls about 1/4 inch thick.
3. Salt the insides lightly, then turn the tomatoes upside down on paper towels to drain for 10 minutes.
4. Toast the panko in 2 tbsp olive oil over medium heat for 2 to 3 minutes. Add the garlic and oregano and cook 1 more minute until golden. Remove from heat.
5. Mash the feta with the yogurt, basil, lemon zest, red pepper flakes, and black pepper until chunky.
6. Spoon the filling into the tomatoes, then top each with a mound of garlic breadcrumbs.
7. Place the tomatoes in the baking dish and drizzle with the remaining olive oil.
8. Bake 22 to 28 minutes until the tomatoes are soft and the tops are golden and bubbling.
9. Rest 5 minutes, then finish with fresh basil and a light drizzle of honey if you like.
Notes
Drain the tomatoes well so the breadcrumbs stay crunchy.
Swap feta for goat cheese or ricotta salata if you prefer.
Use gluten-free breadcrumbs or crushed nuts for a gluten-free version.
Store leftovers in an airtight container in the fridge for up to 3 days and reheat at 350°F (175°C) for 10 to 12 minutes.
You can make the filling and breadcrumbs up to 2 days ahead and assemble just before baking.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Appetizer / Side Dish
- Method: Baking
- Cuisine: Mediterranean