Stuffed Cherry Tomato Tapas

1. 1

   Place the olives in a food processor and process until finely chopped.

2. 2

   Add the remaining tapenade ingredients and process until olives are minced.

3. 3

   With a sharp knife, cut off a thin slice from the top and bottom of each tomato and discard.

4. 4

   Scoop out the juice and seeds from each tomato leaving the a shell, then spoon some of the tapenade into each shell.

5. 5

   To serve - transfer to a serving platter and garnish with the parsley. Serve cold.

No additional tips available.