Stuffed Cherry Tomatoes - cooking recipe

Ingredients

48 cherry tomatoes (about 1 1/4-inch diameter)
1/2 c. ground toasted pecans or walnuts
1/3 c. chopped ripe olives
1 to 1 1/2 Tbsp. snipped cilantro or parsley
3/4 tsp. finely shredded lemon peel
dash of salt and pepper to taste

Preparation

Cut 1/4-inch slice off one end of each tomato (slice from end without stem).
With a tiny spoon, scoop out and discard seeds and pulp (a 1/4 teaspoon works well here).
In a small bowl, combine remaining ingredients.
Fill tomatoes with olive mixture, mounding slightly.
Chill.
Makes 48 appetizers.