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Wednesday, February 7, 2007

Tomatoes Tapenade!

24 Appetizers
  • 24 cherry tomatoes
  • 1/4 cup (60 ml) black olives
  • 1 anchovy filet
  • 1 garlic clove, finely chopped
  • 1 teaspoon (5 ml) olive oil
  • 2 teaspoons (10 ml) parsley, chopped
  • 1/4 teaspoon (1 ml) onion salt
  • dash of Worcestershire sauce
  • fresh ground pepper
Cut a 1/4-inch (o.5 cm) slice off the top of each tomato, reserving caps. With a small spoon or knife, scoop out enough tomato pulp to allow stuffing. Finely chop olives, anchovy and garlic. Mix well. Fold in remaining ingredients. Fill each tomato with 1 teaspoon (5 ml) olive stuffing. Top with reserved Caps and serve.

Variation: Use pimento-stuffed olives. Add 1 tablespoon (15 ml) grated Parmesan to stuffing.


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