Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Grilled Cherry Tomatoes with Marinated Feta

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Grilled Cherry Tomatoes with Marinated Feta Empty Grilled Cherry Tomatoes with Marinated Feta

    Post by Lobo Sat 23 Jan 2016, 9:52 pm

    Grilled Cherry Tomatoes with Marinated Feta Img64l
    Grilled Cherry Tomatoes with Marinated Feta
    Grilled Cherry Tomatoes with Marinated Feta Translucent
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    Sweet cherry tomatoes, grilled on aromatic rosemary stems until barely warm, combine with marinated cubes of feta cheese in this beautiful side dish. If you like, use a mixture of red, gold and green cherry tomatoes. Rosemary’s piney flavor makes this dish a good accompaniment to Greek or Middle Eastern fare.






    • 53

    Ingredients:


    • 12 rosemary stems, each 4 to 5 inches long 
    • 1/2 lb. feta cheese, cut into 1-inch cubes 
    • 3 Tbs. olive oil 
    • 1 Tbs. fresh lemon juice 
    • Freshly ground pepper, to taste 
    • 1 lb. cherry tomatoes, stemmed  
    • Salt, to taste 

    Directions:

    Strip all but the very top leaves from the rosemary stems, reserving the leaves and stems. Mince 1 1/2 tsp. of the leaves.

    In a bowl, stir together the cheese, 2 Tbs. of the olive oil, the lemon juice, the minced rosemary and a few grindings of pepper. Set aside.

    Prepare a medium fire in a grill and oil the grill rack.

    Pierce the cherry tomatoes with a skewer to make a hole. Thread 3 to 6 tomatoes onto each rosemary stem. Brush the tomatoes with the remaining 1 Tbs. olive oil and season lightly with salt and pepper.

    Grill until the tomato skins are just beginning to brown and split, about 2 minutes per side. Gently push the warm tomatoes from the rosemary skewers and mix with the marinated cheese. Serve immediately. Serves 4 to 6.

    Adapted from Williams-Sonoma Eat Well, by Charity Ferreira (Oxmoor House, 2008).

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