Stuffed Cherry Tomato Tapas |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Bite size canapes with a spanish filling. Ingredients:
3 ounces spanish olives with pimento |
1 teaspoon drained capers |
1 teaspoon brandy |
1/4 teaspoon grated lemon zest |
2 tablespoons extra virgin olive oil |
24 cherry tomatoes |
freshly chopped parsley (to garnish) |
Directions:
1. Place the olives in a food processor and process until finely chopped.
2. Add the remaining tapenade ingredients and process until olives are minced.
3. With a sharp knife, cut off a thin slice from the top and bottom of each tomato and discard.
4. Scoop out the juice and seeds from each tomato leaving the a shell, then spoon some of the tapenade into each shell.
5. To serve - transfer to a serving platter and garnish with the parsley. Serve cold.
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