Cherry Tomatoes Stuffed With Spanish Olive Tapenade

1. 1

   Make the tapenade:.

2. 2

   In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.

3. 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. 4

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

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.