Roasted tomatoes stuffed with cheese and spicy black olives Lena

Ingredients
8 small Italian tomatoes

Garlic and fine herbs cheese (Boursin type) 2 packages of 150 g each

1/2 cup (125 mL) crumbled feta cheese

3/4 cup (180 mL) chopped Lena Spiced Dried Black Olives

4 cups (1 liter) arugula

1/2 cup (125 mL) toasted pine nuts

Preparation
1. Preheat oven to 350°F (180°C).

2. Cut Italian tomatoes in half lengthwise and remove seeds.

3. In a bowl, mix the garlic and fine herbs cheese with the feta and black olives. Season with pepper.

4. Stuff tomatoes with cheese mixture.

5. Place stuffed tomatoes in a baking dish. Bake for 20 to 22 minutes.

6. Serve stuffed tomatoes on a bed of arugula and drizzle with a little olive oil. If desired, garnish with pine nuts.