Cherry Tomatoes Stuffed with Spanish Olive Tapenade

Yield > 8
Keys : Appetizers Hors D Oeuvres Tomatoes Spanish Spain
European Mediterranean
Ingredients :
1/2 cup Spanish olives with
pimento
1 1/2 tsp Drained capers
1 tsp Brandy, preferably a
Spanish brandy,
such as Solera Gran
Reserva
1/4 tsp Freshly-grated lemon zest
2 tbl Extra-virgin olive oil
32 sm Cherry tomatoes
Chopped fresh parsley for
garnish
Method :
• 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.
• This recipe yields 8 to 10 servings.