Cherry Tomatoes Stuffed With Spanish Olive Tapenade |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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A great little appetizer adapted from Gourmet magazine. I do hope you enjoy! Ingredients:
1/2 cup spanish olives with pimento |
1 1/2 teaspoons drained capers |
1 teaspoon brandy (preferably a spanish brandy such as solera gran reserva) |
1/4 teaspoon freshly grated lemon zest |
2 tablespoons extra virgin olive oil |
32 small cherry tomatoes |
chopped fresh parsley (to garnish) |
Directions:
1. Make the tapenade:.
2. In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
3. With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
4. Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
5. Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.
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