Servings: 4

Roasted Tomatoes, Basil & Feta Recipe Ingredients: Black Pepper, freshly ground 16 small Vine Ripened Tomatoes(on the vine) 100g Signature Range Feta Cheese 1/2 tsp Lemon Rind, finely grated 1/2 tsp Basil leaves, finely shredded 1 tbsp Balsamic Vinegar Stoneleigh Sauvignon Blanc Marlborough

Directions:
Preheat the oven to 180degrees

Carefully slice the tops off the tomatoes making sure the stems remain attached. Remove the pulp with a teaspoon and discard.

Combine the feta, lemon rind, basil and a little black pepper. Stuff equal amounts of the filling into the tomatoes.

Place the tops back onto the tomatoes, insert toothpicks through the tops of the tomatoes to hold them together. Place on a non-stick baking tray.

Bake for 15-20 minutes or until feta starts to melt and skins soften.

Drizzle with balsamic vinegar just before serving.