| 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.
A Message from our Provider:
“Jesus: the human face of God”