Cherry Tomatoes Stuffed With Spanish Olive Tapenade
A great little appetizer adapted from gourmet magazine. I do hope you enjoy!!
Steps
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 and the bottom 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.
Ingredients
spanish olives with pimento, capers, brandy, lemon zest, extra virgin olive oil, cherry tomatoes, fresh parsley