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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