Roasted Heirloom Tomato with Baked Feta

Circulating hot air browns and crisps efficiently, giving roasted texture with far less oil than traditional frying.

Prep20

Cook14

Total34

Servings4

Ingredients

FOR THE TOMATO
2 heirloom tomatoes
1 8-ounce block of feta cheese
½ cup red onions, sliced paper thin
1 Tbsp olive oil
1 pinch salt
FOR THE BASIL PESTO
½ cup parsley, roughly chopped
½ cup basil, rough chopped
½ cup parmesan cheese, grated
3 Tbsp pine nuts, toasted
1 garlic clove
½ cup olive oil
1 pinch salt

Instructions

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.
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 Tbsp of the pesto on top of each tomato slice and top with the feta. Toss the red onions with 1 Tbsp of olive oil and place on top of the feta.
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.

Gourmet Geek Tip

Choose tomatoes of similar size for even roasting. | Finish with fresh basil after cooking for the brightest flavor. | Serve with toasted baguette slices or crostini.

Equipment

Air fryer • Heat-safe baking dish • Knife • Cutting board • Spoon