1/2 cup Spanish olives with pimento
1-1/2 teaspoons Drained capers
1 teaspoon Brandy, preferably a Spanish brandy, such as Solera Gran Reserva
1/4 teaspoon Freshly-grated lemon zest
2 tablespoons Extra-virgin olive oil
32 small Cherry tomatoes
Chopped fresh parsley for garnish
Make the tapenade:
In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from 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 tapenade into each shell and garnish with the parsley.
This recipe yields 8 to 10 servings.