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."
 
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Ready In:
15mins
Ingredients:
10
Serves:
6-10
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ingredients

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directions

  • Cut tops off cherry tomatoes.
  • Seed and turn tomatoes upside down on a plate to drain.
  • Coarsely chop olives and set aside.
  • Rinse anchovies in cold water and pat dry.
  • In a blender or food processor fitted with steel blade, combine olives, anchovies, garlic, capers, basil, parsley, and lemon juice.
  • Process until finely minced.
  • Turn food processor or blender on and drizzle in olive oil.
  • Remove mixture to a bowl and stir well.
  • Pack each cherry tomato with about 1 1/2 teaspoons olive mixture.
  • Set on parsley or lettuce-lined plate.
  • Serve tepid.

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Reviews

  1. Apologies for not rating this for awhile - I have used it numerous times for the tapenade part and it is THE tapenade recipe I use.
     
  2. Had unexpected company the other day and I 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.
     
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RECIPE SUBMITTED BY

I love to cook! It is a great pastime.
 
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