Ingredients
-
-
1/2
-
1 1/2
-
1
-
1/4
-
2
-
32
-
-
-
-
-
-
-
-
Directions
Cherry Tomatoes Stuffed With Spanish Olive Tapenade, A great little appetizer adapted from Gourmet magazine I do hope you enjoy!, Does not get any better! Thanks , Very tasty little appetizers that everyone enjoyed I liked the contrast of the cool tomato with the saltiness of the olives I agree with cookiedog’s review that they are somewhat time-consuming and a little bit difficult to prepare However, when I saw how much everyone enjoyed them, I definitely felt it was worth it Thanks, Sharon!
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Steps
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1
Done
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Make the Tapenade:. |
|
2
Done
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in a Food Processor, Pulse the Olives Until Chopped Fine. Add the Remaining Tapenade Ingredients and Pulse Until Olives Are Minced. |
|
3
Done
|
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
Done
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Using a 1/4 Teaspoon, Remove the Juice and Seeds from Each Tomato Half, Leaving the Outside Shell Intact. |
|
5
Done
|
Spoon a Generous 1/4 Teaspoon of the Tapenade Into Each Shell and Garnish With the Parsley. |
