Cherry Tomatoes Stuffed With Spanish Olive Tapenade

Recipe Ingredients

1/2 cup	118ml	Spanish olives with pimento
1 1/2 teaspoons	7.5ml	Drained capers
1 teaspoon	5ml	Brandy, preferably a Spanish brandy,
		Such as Solera Gran Reserva
1/4 teaspoon	1.3ml	Freshly-grated lemon zest
2 tablespoons	30ml	Extra-virgin olive oil
32 tablespoons	480ml	Cherry tomatoes (small)
		Chopped fresh parsley - for garnish

Recipe Instructions

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.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8826 broadcast 02-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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