Tapas
½ cup Spanish olives with pimento
1½ teaspoons drained capers
1 teaspoon brandy, preferably a Spanish brandy such as Solera Gran Reserva
¼ teaspoon freshly grated lemon zest
2 tablespoons extra-virgin olive oil
32 small cherry tomatoes
Chopped fresh parsley for garnish
For the tapenade: in a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
With a sharp knife, slice the stem end (¼-inch down) and the bottom (⅛-inch up) from each tomato and discard. Using a ¼ teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact. Spoon a generous ¼ teaspoon of the tapenade into each shell and garnish with the parsley.
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