CHERRY TOMATOES STUFFED WITH SPANISH OLIVE TAPENADE
Gayle
Tapas
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 for garnish
directions
- 1
For the tapenade: in a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
- 2
With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard. Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact. Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.
Source: Gourmet Magazine
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