Cherry Tomatoes Stuffed with Spanish Olive Tapenade

Total Time:
20 min
Prep:
20 min

Yield:
8-10 servings

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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    140422_FN_0376.tif

    Not what you're looking for? Try:

    Cherry Poppins

    Recipe courtesy of Food Network Kitchen