Ingredients
-
22 - 25
-
3/4
-
4
-
1
-
1
-
1
-
1
-
1
-
1/4
-
-
-
-
-
-
Directions
Tapenade Tomatoes, This can be made several days in advance and refrigerated, but bring to room temperature before serving Don’t freeze and don’t fill tomatoes until 1 hour before serving , Apologies for not rating this for awhile – I have used it numerous times for the tapenade part and it is THE tapenade recipe use , Had unexpected company the other day and used this recipe Cheated by using olive tapenade that I already had on hand which made it even easier – no pitting! Upped the anchovies and capers slightly Wonderful hors d’oeuvre! Everyone was pleased
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Cut Tops Off Cherry Tomatoes. |
|
2
Done
|
Seed and Turn Tomatoes Upside Down on a Plate to Drain. |
|
3
Done
|
Coarsely Chop Olives and Set Aside. |
|
4
Done
|
Rinse Anchovies in Cold Water and Pat Dry. |
|
5
Done
|
in a Blender or Food Processor Fitted With Steel Blade, Combine Olives, Anchovies, Garlic, Capers, Basil, Parsley, and Lemon Juice. |
|
6
Done
|
Process Until Finely Minced. |
|
7
Done
|
Turn Food Processor or Blender on and Drizzle in Olive Oil. |
|
8
Done
|
Remove Mixture to a Bowl and Stir Well. |
|
9
Done
|
Pack Each Cherry Tomato With About 1 1/2 Teaspoons Olive Mixture. |
|
10
Done
|
Set on Parsley or Lettuce-Lined Plate. |
|
11
Done
|
Serve Tepid. |
