Switch to Chapter View
Previous   Up   Next
Chapter: Party Appetizers and Snacks Recipes
Section: Stuffed Cherry Tomatoes
Recipe: Cherry Tomatoes Stuffed With Spanish Olive Tapenade

cardfile icon 

Cherry Tomatoes Stuffed With Spanish Olive Tapenade
A great little appetizer adapted from Gourmet magazine.

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 (to garnish)

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.

- Very tasty little appetizers that everyone enjoyed. I liked the contrast
  of the cool tomato with the saltiness of the olives. I agree that they
  are somewhat time-consuming and a little bit difficult to prepare.

By Sharon123. From: Food.com
section picture
Judith Flacke / 123RF Stock Photo 15048788