Stuffed Cherry Tomatoes
An easy and colorful appetizer made with cherry tomatoes stuffed with Spanish green olives, capers and lemon zest.
1/2 cup Spanish olives
1 1/2 teaspoons capers, drained
1/4 teaspoon lemon zest, fresh
2 tablespoons olive oil
2 pints cherry tomatoes
- Place the olives into a small food processor and pulse until chopped fine. Add the capers, lemon zest and olive oil and pulse until all is minced.
- With a sharp knife, slice the stem end off of 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 olive mixture into each shell.
Makes 8 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.