Stuffed Cherry Tomato Tapas - cooking recipe

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)

Preparation

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.