Jane here's the recipe from the files using Capers posted by Sissy

[Guest guest]

Cherry Tomatoes Stuffed With Spanish Tapenade 1/2 cup Spanish olives

with pimento 1 1/2 teaspoons drained capers 1 teaspoon brandy 1/4 teaspoon

freshly grated lemon zest 2 tablespoons extra-virgin olive oil 32 small

cherry tomatoes Chopped fresh parsley for garnish 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.

 

 

 

 

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[Guest guest]

Mmm, yum, I've made that one.

 

, lawanna <lawannasoul> wrote:

>

>

> Cherry Tomatoes Stuffed With Spanish Tapenade 1/2 cup

Spanish olives with pimento 1 1/2 teaspoons drained capers 1

teaspoon brandy 1/4 teaspoon freshly grated lemon zest 2

tablespoons extra-virgin olive oil 32 small cherry tomatoes

Chopped fresh parsley for garnish 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.

>

>

>

>

> Bring words and photos together (easily) with

> PhotoMail - it's free and works with Mail.

>

>