Cherry Tomatoes Stuffed With Spanish Olive Tapenade

Recipe By : Sara Moulton
Serving Size :8
Categories :Tomatoes Hors d'Oeuvres

1/2 cup Spanish olives with pimento
1 1/2 teaspoons Drained capers
1 teaspoon Brandy --preferably a Spanish brandy
such as Solera Gran Reserva
1/4 teaspoon Freshly-grated lemon zest
2 tablespoon Extra-virgin olive oil
32 small Cherry tomatoes
Chopped fresh parsley --for garnish

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. This
recipe yields 8 to 10 servings.

Recipe Source: Cooking Live with Sara Moulton
Formatted for MasterCook by Joe Comiskey,
Recipe USA Group

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