From lottery75115@yahoo.com Wed Nov 24 13:35:36 2004 Date: Wed, 24 Nov 2004 03:20:08 +0000 (UTC) From: lottery75115 Newsgroups: rec.food.recipes Subject: Cherry Tomatoes Stuffed With Spanish Olive Tapenade Followup-To: rec.food.cooking, rec.food.recipes Cherry Tomatoes Stuffed With Spanish Olive Tapenade Recipe By : Sara Moulton Serving Size :8 Categories :Tomatoes Hors d'Oeuvres 1/2 cup Spanish olives with pimento 1 1/2 teaspoons Drained capers 1 teaspoon Brandy --preferably a Spanish brandy such as Solera Gran Reserva 1/4 teaspoon Freshly-grated lemon zest 2 tablespoon Extra-virgin olive oil 32 small Cherry tomatoes Chopped fresh parsley --for garnish Make the tapenade: In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced. With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard. Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact. Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley. This recipe yields 8 to 10 servings. Recipe Source: Cooking Live with Sara Moulton Formatted for MasterCook by Joe Comiskey, jpmd44a@prodigy.com Recipe USA Group -- Rec.food.recipes is moderated by Patricia D Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/