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Stuffed Cherry Tomato Tapas Veg CD HD Spanish 15mins
Makes 24 Cold Vegetarian Appetiser Hors d'oeuvre Starter Spain Europe Eggless Gluten Wheat Dairy Free Tapa
Ingredients For the Stuffing (tapenade) 75g/3oz Spanish Olives with Pimento 1 teasp drained Capers 1 teaspoon Brandy 1/4 teasp grated Lemon Zest 2 tbsp extra-virgin Olive Oil Other ingredients 24 Cherry Tomatoes Freshly Chopped Parsley to garnish
Instructions
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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