Cherry Tomatoes Stuffed With Spanish Olive Tapenade

• For the tapenade
• 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 tablespoons extra virgin olive oil
• 32 small cherry tomatoes
• chopped fresh parsley (to garnish)

1. Make the tapenade:.
2. In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
3. With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
4. Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
5. Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.

tapenade, spanish olives, capers, brandy, lemon zest, extra virgin olive oil, tomatoes, fresh parsley

Taken from www.food.com/recipe/cherry-tomatoes-stuffed-with-spanish-olive-tapenade-236618 (may not work)