Stuffed Cherry Tomato Tapas
"Bite size canapes with a spanish filling."
photo by Julie Bs Hive
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
24 tapas
ingredients
- 3 ounces Spanish olives with pimento
- 1 teaspoon drained capers
- 1 teaspoon brandy
- 1⁄4 teaspoon grated lemon zest
- 2 tablespoons extra virgin olive oil
- 24 cherry tomatoes
- freshly chopped parsley (to garnish)
directions
- Place the olives in a food processor and process until finely chopped.
- Add the remaining tapenade ingredients and process until olives are minced.
- With a sharp knife, cut off a thin slice from the top and bottom of each tomato and discard.
- Scoop out the juice and seeds from each tomato leaving the a shell, then spoon some of the tapenade into each shell.
- To serve - transfer to a serving platter and garnish with the parsley. Serve cold.
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Reviews
-
Served this at a tapas party, and even the folks who hate tomatoes liked it. Stuffing the tomatoes takes more time than anything else, but the good thing is that it can be made in advance. -
A wonderful little nibble that will be repeated often.
RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)
