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Cherry Tomatoes Stuffed With Spanish Olive Tapenade
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- #32239
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 cup Spanish olives with pimento
1 1/2 teaspoon 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
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.
added by
lottery75115
nutrition data
55 calories, 4 grams fat, 4 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium.
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