tonksy
New Member
So I need an appealing appetizer that can be made ahead of time and served cold or heats up quickly.
I have a new neighbor meet and greet on Saturday but have obligated myself to take the girls swimming with their friends early that day and will be hard pressed to do the turn around.
Any ideas?
I was contemplating making these:
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 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.
I have a new neighbor meet and greet on Saturday but have obligated myself to take the girls swimming with their friends early that day and will be hard pressed to do the turn around.
Any ideas?
I was contemplating making these:
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 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.