| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Cherry tomatoes stuffed with Spanish olives, capers, fresh lemon zest.

Stuffed Cherry Tomatoes

1/2 cup Spanish olives
1 1/2 teaspoons capers, drained
1/4 teaspoon lemon zest, fresh
2 tablespoons olive oil
2 pints cherry tomatoes

1. Place the olives into a small food processor and pulse until chopped fine. Add the capers, lemon zest and olive oil and pulse until all is minced.
2. With a sharp knife, slice the stem end off of each tomato and discard. Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact. Spoon a generous 1/4 teaspoon of the olive mixture into each shell.

Makes 8 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.