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
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