Cherry Tomatoes Stuffed with Real Feta and Olives



Real Feta – 1/4 lb of cube
Pitted Kalamata olives – 1 scoop
Prosciutto – 10 slices
Cherry tomatoes – 15 halved
Olive Oil


  1. Gently scoop out seeds from cherry tomato halves with the backside of a teaspoon.
  2. Insert cube of Real Feta (using thumb to gently press) and a slice of pitted Kalamata olive into tomato.
  3. Lay prosciutto out on a tray and bake for 20 minutes at 350 degrees.
  4. Arrange stuffed tomatoes on a baking pan using folded aluminum foil to hold them in place. Bake for 5 minutes with the prosciutto. Drizzle olive oil on top.