Food Network: Cherry Tomatoes Stuffed with Spanish Olive Tapenade

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Cherry Tomatoes Stuffed with Spanish Olive Tapenade
recipe courtesy of Gourmet Magazine

Ingredients
For the tapenade:
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

Make 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 (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.