Since starting mindful eating I’ve found that appetizers make for great snacks! Sometimes I even create meals out of a few appetizers. Why?
The purpose of an appetizer is to be small enough to eat in a bite or two but be bursting with flavor.
Well, isn’t the goal of mindful eating to eat one bite at a time and enjoy the flavors and textures? Appetizers work perfectly.
I love these feta stuffed cherry tomatoes because they have the tasty cheese mixing with the tomato but the red pepper flakes give a bit of kick.
I’ve also tried an uncooked version with parmesan and basil that was great.
Ingredients
2 dozen cherry tomatoes
Extra virgin olive oil
Salt
1/2 teaspoon red pepper flakes
2 ounces feta cheese
2 Tbsp. chopped fresh mint
Directions
- Turn on the broiler to preheat. Cover your pan with parchment paper.
- Wash the tomatoes and cut the tops off of each one.
- Use a small spoon to scoop out the innards.
- Cut a small section off of the bottom of each.
- You only want to cut enough that they stand on their own.
- Toss the tomatoes with olive oil and then stand them all up on the tray.
- Chop your feta into 24 cubes.
- Sprinkle tomatoes with salt and red pepper flakes.
- Add a cube of cheese to each tomato.
- Push it down into the tomato without squishing it.
- Broil until the cheese starts to brown.
- Let them cool for about 5 minutes and then sprinkle with the chopped mint before serving.
