Friday, August 31, 2012

Broiled Tomatoes with Feta Cheese

This can be ready in 10 minutes! The feta cheese is sharp and tangy and makes the taste of the  fresh tomatoes even. You can also use fresh goat cheese or fresh boccochini. This is a fine accompaniment to a lunch or dinner salad.

Serves 2


2 medium-sized or large firm, but ripe, tomatoes

2 to 3 ounces of feta cheese

2 tsp fresh herbs (basil or oregano are good choices)

2 tsp of Satya Spices for your dosha (Spring Rain works wonders with this recipe)

2 tsp virgin olive oil

Freshly ground black or red pepper

Preheat the broiler. Put the feta cheese in water for 2 minutes to wash away the extra salt, rinse and let it dry. Slice the tomatoes into rounds, a little less than 1/2 an inch thick each, and overlap them on a baking dish. Crumble the cheese over the top of the tomatoes, add half the chopped herbs, and drizzle a teaspoon of the olive oil on top. Place the dish a few inches below the heat source and broil until the cheese is melted and begins to brown, about 7 minutes. Remove from the oven. In a seperate bowl, mix the rest of the herbs, olive oil and the Satya Spices

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