Cherry Tomatoes Stuffed With Spanish Olive Tapenade
 
recipe by : sara moulton 
serving size :8 
categories :tomatoes hors d'oeuvres 
 
1/2 cup  spanish olives with pimento
1-1/2 tsp  drained capers
1 tsp  brandy --preferably a spanish brandy
  such as solera gran reserva
1/4 tsp  freshly-grated lemon zest
2 Tbsp  extra-virgin olive oil
32 small  cherry tomatoes
  chopped fresh parsley --for garnish
 
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. 
 
recipe source: cooking live with sara moulton 
formatted for mastercook by joe comiskey, jpmd...@prodigy.com 
recipe usa group 
 
-- 
(ID: 4787) Mirror: rec.food.recipes: Tue, Nov 23, 2004


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