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Cherry Tomatoes Stuffed With Spanish Olive Tapenade

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“A great little appetizer adapted from Gourmet magazine. I do hope you enjoy!”
READY IN:
20mins
YIELD:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Make the tapenade:.
  2. In a food processor, pulse the olives until chopped fine. 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.

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