Cherry Tomatoes Stuffed With Spanish Olive Tapenade
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
54
Sourness
45
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
Directions:
1
Make the tapenade: in a food processor, pulse the olives until chopped fine
2
Add the remaining tapenade ingredients and pulse until olives are minced
3
With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard
4
Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact
5
Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley