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Ingredientes
- 1/2 c. Spanish olives with pimento
- 1 1/2 tsp Liquid removed capers
- 1 tsp Brandy, preferably a Spanish brandy, such as Solera Gran Reserva
- 1/4 tsp Freshly-grated lemon zest
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 32 sm Cherry tomatoes Minced fresh parsley for garnish
Direcciones
- Make the tapenade: In a food processor, pulse the olives till minced fine. Add in the remaining tapenade ingredients and pulse till olives are chopped.
- With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and throw away. Using a 1/4 tsp., remove the juice and seeds from each tomato half, leaving the outside shell intact. Spoon a generous 1/4 tsp. of the tapenade into each shell and garnish with the parsley.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 465g | |
| Recipe makes 8 servings | |
| Calories 231 | |
| Calories from Fat 159 | 69% |
| Total Fat 17.78g | 22% |
| Saturated Fat 2.47g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 39mg | 2% |
| Potassium 1061mg | 30% |
| Total Carbs 17.58g | 5% |
| Dietary Fiber 5.4g | 18% |
| Sugars 11.78g | 8% |
| Protein 3.95g | 6% |
