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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.

 

More Tapas Recipes

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