Tapenade Tomatoes

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 22 -25 cherry tomatoes (about 1 pint)
• 3/4 cup pitted, imported oil-cured black olives
• 4 anchovy fillets
• 1 clove garlic, peeled,minced
• 1 tablespoon well-drained capers
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• 1 tablespoon lemon juice
• 1/4 cup olive oil
• parsley or lettuce

Recipe

• 1 cut tops off cherry tomatoes.
• 2 seed and turn tomatoes upside down on a plate to drain.
• 3 coarsely chop olives and set aside.
• 4 rinse anchovies in cold water and pat dry.
• 5 in a blender or food processor fitted with steel blade, combine olives, anchovies, garlic, capers, basil, parsley, and lemon juice.
• 6 process until finely minced.
• 7 turn food processor or blender on and drizzle in olive oil.
• 8 remove mixture to a bowl and stir well.
• 9 pack each cherry tomato with about 1 1/2 teaspoons olive mixture.
• 10 set on parsley or lettuce-lined plate.
• 11 serve tepid.