Stuffed Cherry Tomato Tapas
Bite size canapes with a spanish filling.
Steps
Place the olives in a food processor and process until finely chopped.
Add the remaining tapenade ingredients and process until olives are minced.
With a sharp knife , cut off a thin slice from the top and bottom of each tomato and discard.
Scoop out the juice and seeds from each tomato leaving the a shell , then spoon some of the tapenade into each shell.
To serve - transfer to a serving platter and garnish with the parsley.
Serve cold.
Ingredients
spanish olives with pimento, capers, brandy, lemon zest, extra virgin olive oil, cherry tomatoes, parsley