Mindy's cherry tomatoes stuffed with feta and bacon
108 g, (Buy 4x30g slices) fat trimmed
Reduced fat feta cheese
½ cup(s), (130g) crumbled
1 tbs, chopped
- Heat a medium non-stick frying pan over medium-high heat. Cook bacon for 2-3 minutes each side or until golden and crisp. Set aside on paper towel to drain and cool. Finely chop or crumble into small pieces.
- Cut off tops of tomatoes. With a melon baller or tip of grapefruit spoon, remove seeds and discard. Fill each tomato with about 1 teaspoon cheese, mounding it slightly. Top with bacon and sprinkle with chives. Arrange on platter.
The tomatoes should be able to stand upright. If not, cut a thin slice of tomato off at the stem-end, so there is a flat surface for them to stand on.