| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Spanish | Cklive03 | 8 | servings | |
INGREDIENTS
| 1/2 | c | Spanish olives with pimento |
| 1 1/2 | ts | Drained capers |
| 1 | ts | Brandy; preferably a Spanish brandy, |
| Such as Solera Gran Reserva | ||
| 1/4 | ts | Freshly-grated lemon zest |
| 2 | tb | Extra-virgin olive oil |
| 32 | sm | Cherry tomatoes |
| Chopped fresh parsley; for garnish |
INSTRUCTIONS
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 From the TV FOOD NETWORK - (Show # CL-8826 broadcast 02-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-01-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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