cherry tomatoes stuffed with tapenaderating:
I found this on the web somewhere. It's really delicious, even though a bit fiddly to prepare. I considered trying it using full-sized tomatoes, but I rather suspect that the filling would be too rich to eat in any quantity.
1/2 cup Spanish olives with red pepper stuffing
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 capers, brandy, lemon zest and olive oil and pulse to blend.
With a sharp knife, slice the stem end (1/4-inch down) from each tomato and discard. The recipe suggested slicing a tiny bit off the bottom, too, but I didn't do that, fearing that the filling would fall out.
Using a coffee spoon or a quarter-teaspoon measuring spoon, remove and reserve the juice and seeds from each tomato half, leaving the outside shell intact. Spoon a generous heap of the tapenade into each shell and garnish with the parsley.
NB if you have any of the filling left, add it to the reserved seeds and juice, and eat the lot with a spoon. Utterly delicious - it would be a crime to throw it out.