Stuffed cherry tomatoes

Ingredients:

• 24 cherry tomatoes
• 2 tbsp olive oil + extra for drizzling
• 1/4 tsp red pepper flakes
• 60g feta, cut into 24 small cubes (about 0.5 cup)
• 1 tbsp black olive paste
• Flaked sea salt
• 1/4 cup fresh mint, torn

Preparation:

1. Preheat the oven to broil. Cut the tops of each tomato 0.5 cm thick, then scoop out some of the inside flesh with a watermelon scoop or small spoon. Cut a thin strip from the bottom of the tomatoes so they stand up straight.
2. Place the tomatoes on a rimmed baking sheet and toss with olive oil, red pepper flakes, and 1/4 teaspoon coarse salt. Stand them upright and insert a feta cube into each one, pressing it in about halfway. Broil until the feta is golden brown and slightly softened, about 2 minutes.
3. Mix the olive paste with 1 tablespoon of water and arrange it in dots all over the plate. Arrange the roasted tomatoes on the plate; drizzle with olive oil and sprinkle with flaky sea salt. Sprinkle with mint. Serve warm or at room temperature.