Wednesday, August 26, 2009


I don't remember where I found this, but don't these sound good? I haven't made these yet but I have them in my to try folder (although for me there will be no anchovies in this.)


22 to 25 cherry tomatoes (about 1 pint)
3/4 cup pitted, imported oil-cured black olives
4 anchovy fillets
1 clove garlic, peeled, minced
1 tablespoon well-drained capers
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1/4 cup olive oil
Parsley or lettuce

Cut tops off cherry tomatoes.
Seed and turn tomatoes upside down on a plateto drain.
Coarsely chop olives and set aside.
Rinse anchovies in cold waterand pat dry.
In a blender or food processor fitted with steel blade,
combine olives,anchovies, garlic, capers, basil, parsley, and lemon juice.
Process until finely minced.
Turn food processor or blender on and drizzle in olive oil.
Remove mixture to a bowl and stir well.
Pack each cherry tomato with about 1 1/2 teaspoons olive mixture.
Set on parsley or lettuce-lined plate.
Serve tepid.

Note: This can be made several days in advance and refrigerated,
but bring toroom temperature before serving.
Don't freeze and don't fill tomatoes until 1hour before serving.

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