Cherry tomatoes stuffed with Spanish olives,
capers, fresh lemon zest.
Stuffed Cherry
Tomatoes
- 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.
