Cherry Tomatoes with Spanish Olive Tapenade


½ cup Spanish olives with pimento
1 ½ teaspoons drained capers
1 teaspoon brandy, preferably a Spanish brandy  
¼ teaspoon freshly grated lemon zest
2 tablespoons extra-virgin olive oil

Cherry Tomatoes

32 small cherry tomatoes
Chopped fresh parsley for garnish


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

Cherry Tomatoes:  With a sharp knife, slice the stem side down (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.  Using a ¼ teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact. 

Assembly:  Spoon a generous ¼ teaspoon of the tapenade into each shell and garnish with the parsley. 


Source:  Gourmet Magazine