Cherry Tomatoes Stuffed With Spanish Olive Tapenade Food

RUSTIC TOMATO AND OLIVE TAPENADE RECIPE

Rustic Tomato and Olive Tapenade Recipe image

This Rustic Tomato and Olive Tapenade is perfect for entertaining and snacking!

Provided by The Wanderlust Kitchen

Time 50m

Number Of Ingredients 10

Ingredients

2 pounds fresh cherry tomatoes (halved)
3 whole peeled cloves garlic
1/8 cup extra virgin olive oil
1/8 cup balsamic vinegar
1/2 teaspoon sea salt
1/2 teaspoon coarsely ground black pepper
1/4 cup brown sugar
1/2 teaspoon dried oregano
Dash chili pepper flakes
1/2 cup coarsely chopped black olives

Steps:

Preheat oven to 450° and cover a rimmed baking sheet with foil.
Combine the tomatoes, garlic, olive oil, vinegar, salt, pepper, brown sugar, oregano, and chili pepper flakes in a large bowl. Toss to coat, then transfer to the lined pan. Roast for 25 minutes, then set aside to cool for 10 minutes.
Transfer the tomatoes to a cutting board and give them a rough chop. Place the tomatoes in a large serving bowl and fold in the chopped olives.

Nutrition Facts : ServingSize 1 serving, Calories 172 kcal, Carbohydrate 23 g, Protein 2 g, Fat 9 g, SaturatedFat 1 g, Sodium 405 mg, Fiber 3 g, Sugar 18 g, UnsaturatedFat 7 g

CHERRY TOMATOES STUFFED WITH OLIVES

Cherry Tomatoes Stuffed with Olives image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 3

Ingredients

2 dozen cherry tomatoes
1/4 cup green olives, pits removed
1/4 cup kalamata olives, pits removed

Steps:

Wash the tomatoes and cut a thin slice off the bottom of each one so they will sit upright. Use a sharp paring knife or the tip of a small spoon to scoop out the flesh.
Slice both varieties of olives into thin matchsticks and combine. Fill the tomatoes with the olives and serve.

STUFFED CHERRY TOMATO TAPAS

Stuffed Cherry Tomato Tapas image

Make and share this Stuffed Cherry Tomato Tapas recipe from Food.com.

Provided by English_Rose

Categories Vegetable

Time 15m

Yield 24 tapas

Number Of Ingredients 7

Ingredients

3 ounces Spanish olives with pimento
1 teaspoon drained capers
1 teaspoon brandy
1/4 teaspoon grated lemon zest
2 tablespoons extra virgin olive oil
24 cherry tomatoes
freshly chopped parsley (to garnish)

Steps:

Place the olives in a food processor and process until finely chopped.
Add the remaining tapenade ingredients and process until olives are minced.
With a sharp knife, cut off a thin slice from the top and bottom of each tomato and discard.
Scoop out the juice and seeds from each tomato leaving the a shell, then spoon some of the tapenade into each shell.
To serve - transfer to a serving platter and garnish with the parsley. Serve cold.

Nutrition Facts : Calories 18.8, Fat 1.7, SaturatedFat 0.2, Sodium 59.9, Carbohydrate 0.8, Fiber 0.3, Sugar 0.5, Protein 0.2

CHERRY TOMATOES AND OLIVE SALAD

Cherry Tomatoes and Olive Salad image

Provided by Sandra Lee

Categories appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Italian dressing mix (recommended: Good Seasons)
1 pint cherry tomatoes, sliced in 1/2
1 (15-ounce) can pitted black olives
4 large fresh basil leaves, finely chopped
2 scallions, cut in 1/2-inch pieces

Steps:

In a medium bowl whisk together olive oil, vinegar and dressing mix.
Add cherry tomatoes, olives, basil and sliced scallions to bowl. Toss to combine.

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