Stuffed Cherry Tomato Tapas

Bite size canapes with a spanish filling.

• Ready In: 15 mins
• Yields: 24 tapas

Ingredients

• 3  ounces Spanish olives with pimento
• 1  teaspoon  drained capers
• 1  teaspoon brandy
• 1⁄4 teaspoon  grated lemon zest
• 2  tablespoons extra virgin olive oil
• 24  cherry tomatoes
•  freshly chopped parsley (to garnish)

Directions

1. Place the olives in a food processor and process until finely chopped.
2. Add the remaining tapenade ingredients and process until olives are minced.
3. With a sharp knife, cut off a thin slice from the top and bottom of each tomato and discard.
4. Scoop out the juice and seeds from each tomato leaving the a shell, then spoon some of the tapenade into each shell.
5. To serve - transfer to a serving platter and garnish with the parsley. Serve cold.