Food Network: Cherry Tomatoes Stuffed with Spanish Olive Tapenade

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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.