Stuffed Cherry Tomato Tapas
Total Time: 15 mins
Preparation Time: 15 mins
Ingredients
- 3 ounces spanish olives with pimento
- 1 teaspoon drained capers
- 1 teaspoon brandy
- 1/4 teaspoon grated lemon zest
- 2 tablespoons extra virgin olive oil
- 24 cherry tomatoes
- freshly chopped parsley (to garnish)
Recipe
- 1 place the olives in a food processor and process until finely chopped.
- 2 add the remaining tapenade ingredients and process until olives are minced.
- 3 with a sharp knife, cut off a thin slice from the top and bottom of each tomato and discard.
- 4 scoop out the juice and seeds from each tomato leaving the a shell, then spoon some of the tapenade into each shell.
- 5 to serve - transfer to a serving platter and garnish with the parsley. serve cold.
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