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Stuffed Cherry Tomato Tapas

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“Bite size canapes with a spanish filling.”
READY IN:
15mins
YIELD:
24 tapas
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the olives in a food processor and process until finely chopped.
  2. Add the remaining tapenade ingredients and process until olives are minced.
  3. With a sharp knife, cut off a thin slice from the top and bottom of each tomato and discard.
  4. Scoop out the juice and seeds from each tomato leaving the a shell, then spoon some of the tapenade into each shell.
  5. To serve - transfer to a serving platter and garnish with the parsley. Serve cold.

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