Roasted Heirloom Tomato With Baked Feta (Air Fryer)

Contributed By: Terry Borden

Ingredients:

FOR THE TOMATO
2 heirloom tomatoes
1 8-ounce block of feta cheese
1/2 cup red onions, sliced paper thin
1 tablespoon olive oil
1 pinch salt
FOR THE BASIL PESTO
1/2 cup parsley, roughly chopped
1/2 cup basil, rough chopped
1/2 cup parmesan cheese, grated
3 tablespoons pine nuts, toasted
1 garlic clove
1/2 cup olive oil
1 pinch salt

Method:

1. Make the pesto. In a food processor, add parsley,
basil, parmesan, garlic, toasted pine nuts and salt.
Turn on the food processor and slowly add the
olive oil. Once all of the olive oil is incorporated
into the pesto, store and refrigerate until ready
to use.
2.Preheat the Airfryer to 390°F. Slice the tomato
and the feta into ½ inch thick circular slices.
Pat tomato dry with a paper towel. Spread 1
tablespoon of the pesto on top of each tomato
slice and top with the feta.Toss the red onions
with 1 tablespoon of olive oil and place on top of
the feta.
3. Place the tomatoes/feta into the cooking basket
and cook for 12-14 minutes or until the feta starts
to soften and brown. Finish with a pinch of salt
and an additional spoonful of basil pesto.

Helpful Hints:

ACTIVE: 20 MIN
TOTAL: 35 MIN
SERVES: 4

---