Cherry Tomatoes Stuffed With Spanish Olive Tapenade

Total Time
Prep 20 mins
Cook 0 mins

A great little appetizer adapted from Gourmet magazine. I do hope you enjoy!

Ingredients Nutrition


  1. Make the tapenade:.
  2. In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
  3. With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
  4. Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
  5. Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.
Most Helpful

Does not get any better! Thanks.

aronsinvest August 04, 2009

Very tasty little appetizers that everyone enjoyed. I liked the contrast of the cool tomato with the saltiness of the olives. I agree with cookiedog's review that they are somewhat time-consuming and a little bit difficult to prepare. However, when I saw how much everyone enjoyed them, I definitely felt it was worth it. Thanks, Sharon!

Dr. Jenny July 26, 2009

These were really pretty and quite tasty! They do take a some time to make so I would plan on much longer than the 20 minutes. I would suggest using medium to large size cherry tomatoes because if they are small they are very difficult to scoop out. It also helps to use a small paring knife to run along the inside edge. Thanks for the recipe Sharon!

cookiedog August 20, 2007