Cherry Tomatoes Stuffed With Spanish Olive Tapenade

Recipe by Sharon123
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
YIELD: 8-10
UNITS: US

INGREDIENTS

Nutrition
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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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