Cherry Tomatoes Stuffed With Spanish Olive Tapenade
A great little appetizer adapted from Gourmet magazine. I do hope you enjoy!
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INGREDIENTS
NutritionFor the tapenade
- 1⁄2
- 1 1⁄2teaspoons drained capers
- 1
- 1⁄4teaspoon freshly grated lemon zest
- 2tablespoons extra virgin olive oil
- 32small cherry tomatoes
-
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DIRECTIONS
- 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.
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