• 8servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C

Ingredients Jump to Instructions ↓

  1. For the tapenade:

  2. 1/2 cup Spanish olives with pimento

  3. 1 1/2 teaspoons drained capers

  4. 1 teaspoon brandy, preferably a Spanish brandy such as Solera Gran Reserva

  5. 1/4 teaspoon freshly grated lemon zest

  6. 2 tablespoons extra-virgin olive oil

  7. 32 small cherry tomatoes

  8. Chopped fresh parsley for

Instructions Jump to Ingredients ↑

  1. Make the tapenade: in a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.

  2. With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.

  3. Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.

  4. Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the


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