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| Cherry Tomatoes Stuffed with Spanish Olive Tapenade recipe courtesy of Gourmet Magazine Overall User Rating:  |
fiddly but worth it
09/28/2004 at 03:29pm
User: Anonymous User Rating:
A bit of an effort for something so small but everyone that tried them, loved them
Labor intensive for marginal results
08/28/2005 at 01:08pm
User: Anonymous User Rating:
These little suckers required a lot of prep. I used a paring knife to "core" the tomatoes, followed by a turkey baster to extract the juice/seeds, then I needed an oversized "syringe" to "inject" the tapenade mixture. The feedback I received was that they were "okay." For that much work, I'd need an "excellent" to do it again!