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Ingredients (makes 8 servings)
1/2
cup olives
1 1/2 teaspoons capers, drained
1/4 teaspoon lemon zest, fresh
2 tablespoons extra virgin olive oil
2 pints cherry tomatoes
Chop olives very fine. Add the capers, lemon zest and olive oil and
put into a blender.
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.
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