"Hunger is the best sauce in the world."--Cervantes

CHERRY TOMATOES STUFFED WITH SPANISH OLIVE TAPENADE Recipe

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This recipe for CHERRY TOMATOES STUFFED WITH SPANISH OLIVE TAPENADE, by , is from The Bishop's Green Tapas Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gourmet Magazine
Added: Wednesday, October 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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 tablespoons extra-virgin olive oil
32 small cherry tomatoes
Chopped fresh parsley for garnish

Directions:
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.

Number Of Servings:
Number Of Servings:
8-10 servings

 

 

 

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