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Cherry Tomatoes Stuffed With Spanish Olive Tapenade
Ingredients
- 1/2 c. Spanish olives with pimento
- 1 1/2 tsp Liquid removed capers
- 1 tsp Brandy, preferably a Spanish brandy, such as Solera Gran Reserva
- 1/4 tsp Freshly-grated lemon zest
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 32 sm Cherry tomatoes Minced fresh parsley for garnish
Directions
- Make the tapenade: In a food processor, pulse the olives till minced fine. Add in the remaining tapenade ingredients and pulse till olives are chopped.
- With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and throw away. Using a 1/4 tsp., remove the juice and seeds from each tomato half, leaving the outside shell intact. Spoon a generous 1/4 tsp. of the tapenade into each shell and garnish with the parsley.
- This recipe yields 8 to 10 servings.
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