Tapenade Tomatoes
Elevate your appetizer game with these irresistible Tapenade Tomatoes—juicy cherry tomatoes brimming with a bold and zesty olive tapenade filling. Combining the briny flavors of black olives, capers, and anchovies with aromatic garlic, fresh parsley, and a spritz of lemon juice, this recipe delivers a Mediterranean-inspired burst of flavor in every bite. Baked to perfection, the tomatoes soften slightly while maintaining their shape, creating the perfect vessel for the savory stuffing. Ready in just 25 minutes, these bite-sized delights are ideal for entertaining, whether served warm or at room temperature. Perfect as a party appetizer or a gourmet addition to your snack spread, these Tapenade Tomatoes are a crowd-pleasing highlight!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 24 pieces Cherry tomatoes
- 1 cup Black olives (pitted)
- 2 tablespoons Capers (drained and rinsed)
- 2 pieces Anchovy fillets
- 1 piece Garlic clove
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
- 2 tablespoons Extra-virgin olive oil
- 0.25 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash the cherry tomatoes and slice off the top of each one (approximately 1/4 inch from the stem side).
Using a small spoon or melon baller, carefully scoop out the seeds and pulp from each tomato, creating a hollow cavity. Be careful not to pierce the skin.
Place the hollowed-out tomatoes on a baking sheet lined with parchment paper, cut side up, and set them aside.
In a food processor, combine black olives, capers, anchovy fillets, garlic, parsley, lemon juice, and olive oil. Pulse until the mixture forms a smooth paste. Scrape down the sides as needed.
Season the tapenade mixture with salt and black pepper to taste. Pulse a couple more times to ensure everything is evenly combined.
Using a small spoon, carefully stuff each prepared tomato cavity with the tapenade mixture, mounding it slightly over the top.
Bake the stuffed tomatoes in the preheated oven for 10 minutes, or until the tomatoes are soft but still hold their shape.
Remove the baking sheet from the oven and allow the tapenade tomatoes to cool slightly before transferring to a serving platter.
Garnish with additional chopped parsley if desired, and serve either warm or at room temperature.
Nutrition Facts
Calories |
110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 482 mg | 21% | |
| Total Carbohydrate | 4.5 g | 2% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.8 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 209 mg | 4% | |
*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.
