Cherry Tomatoes Stuffed with Spanish Olive Tapenade
Bright, flavorful, and irresistibly bite-sized, these Cherry Tomatoes Stuffed with Spanish Olive Tapenade are the perfect appetizer for your next gathering. Juicy, hollowed-out cherry tomatoes are filled with a bold and zesty tapenade made from a mix of briny Spanish green olives, rich Kalamata olives, capers, fresh parsley, and a splash of lemon juice for a tangy twist. This no-cook recipe comes together in just 25 minutes, delivering a Mediterranean-inspired flavor explosion in every bite. Perfectly balanced with garlic and extra virgin olive oil, the tapenade’s chunky texture complements the sweetness of the tomatoes. Serve these impressive hors d’oeuvres chilled for a refreshing snack or as a vibrant addition to your party platter.
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Recipe Information
Ingredients
- 20 pieces cherry tomatoes
- 1 cup pitted Spanish green olives
- 0.5 cup pitted Kalamata olives
- 2 pieces garlic cloves
- 1 tablespoon capers (rinsed and drained)
- 2 tablespoons fresh parsley
- 3 tablespoons extra virgin olive oil
- 1 teaspoon fresh lemon juice
- 0.25 teaspoon ground black pepper
Instructions
Wash the cherry tomatoes thoroughly and dry them with a kitchen towel.
Using a sharp knife, carefully slice off the tops of the cherry tomatoes (about 1/4 inch from the top) and set the tops aside for decorative use later if desired.
Using a small spoon or a melon baller, gently scoop out the seeds and pulp from the inside of each cherry tomato to create a hollow shell. Be careful not to pierce the sides or bottom. Place the hollowed-out tomatoes upside down on a paper towel to drain any excess juice.
To make the tapenade, combine the Spanish green olives, Kalamata olives, garlic cloves, capers, fresh parsley, extra virgin olive oil, fresh lemon juice, and ground black pepper in a food processor.
Pulse the mixture until it forms a chunky yet spreadable paste. Stop to scrape down the sides of the food processor as needed. Take care not to over-process; the texture should remain slightly coarse.
Taste the tapenade and adjust the seasoning if necessary. Note that the olives and capers are naturally salty, so additional salt is usually not required.
Turn the drained cherry tomatoes upright and begin filling each one with a small spoonful of the olive tapenade, pressing it gently into the cavity to ensure it's well-packed.
Arrange the stuffed cherry tomatoes on a serving plate. Optionally, place the tomato tops back onto the stuffed tomatoes for a decorative flair.
Serve immediately as an appetizer or refrigerate for up to 2 hours before serving to allow the flavors to meld. Enjoy!
Nutrition Facts
Calories |
989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5926 mg | 258% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 9.2 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1018 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
