Best 6 Cherry Tomatoes Stuffed With Spanish Olive Tapenade Recipes

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Cherry tomatoes stuffed with Spanish olive tapenade make for a delightful appetizer, snack, or even a light meal. The combination of sweet and juicy cherry tomatoes, savory and salty olive tapenade, and the vibrant flavors of Spanish olives create a burst of flavors and textures in every bite. Whether you're looking to impress your guests at a party or simply enjoy a delicious and healthy snack, this recipe has everything you need. With just a few simple ingredients and a few minutes of preparation, you can have a dish that is both visually appealing and satisfyingly delicious. Get ready to tantalize your taste buds with this culinary delight!

Here are our top 6 tried and tested recipes!

CHERRY TOMATOES STUFFED WITH SPANISH OLIVE TAPENADE



Cherry Tomatoes Stuffed With Spanish Olive Tapenade image

Make and share this Cherry Tomatoes Stuffed With Spanish Olive Tapenade recipe from Food.com.

Provided by Sharon123

Categories     Vegetable

Time 20m

Yield 8-10

Number Of Ingredients 7

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 (to garnish)

Steps:

  • 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.

CHERRY TOMATOES STUFFED WITH OLIVES



Cherry Tomatoes Stuffed with Olives image

Provided by Food Network

Time 15m

Yield 4 servings

Number Of Ingredients 3

2 dozen cherry tomatoes
1/4 cup green olives, pits removed
1/4 cup kalamata olives, pits removed

Steps:

  • Wash the tomatoes and cut a thin slice off the bottom of each one so they will sit upright. Use a sharp paring knife or the tip of a small spoon to scoop out the flesh.
  • Slice both varieties of olives into thin matchsticks and combine. Fill the tomatoes with the olives and serve.

CHERRY TOMATOES AND OLIVE SALAD



Cherry Tomatoes and Olive Salad image

Provided by Sandra Lee

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon Italian dressing mix (recommended: Good Seasons)
1 pint cherry tomatoes, sliced in 1/2
1 (15-ounce) can pitted black olives
4 large fresh basil leaves, finely chopped
2 scallions, cut in 1/2-inch pieces

Steps:

  • In a medium bowl whisk together olive oil, vinegar and dressing mix.
  • Add cherry tomatoes, olives, basil and sliced scallions to bowl. Toss to combine.

STUFFED CHERRY TOMATOES



Stuffed Cherry Tomatoes image

I adapted this tomato appetizer from a stuffed mushroom recipe that I've used for years. The tasty little treats always win compliments-they're perfect at parties or for potlucks and salad luncheons. Best of all, although it looks as if you slaved over them for hours, they are really very easy to prepare! -Donna Smith, Grey Cliff, Montana

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 2 dozen.

Number Of Ingredients 8

1 pint cherry tomatoes
FILLING:
3 ounces cream cheese, softened
1/4 cup ranch salad dressing
2 tablespoons thinly sliced green onion
2 tablespoons finely chopped water chestnuts
2 tablespoons finely chopped walnuts
Whole chives, optional

Steps:

  • Make an "X" in the top of each tomato, cutting two-thirds of the way to the bottom. Scoop out pulp with the tip of a knife. Drain tomatoes, upside down, on a paper towel. Combine filling ingredients in small bowl. Stuff tomatoes with filling. Keep refrigerated until serving. If desired, garnish with chives for flower stems.

Nutrition Facts : Calories 29 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 36mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.

SUNDRIED TOMATO TAPENADE



Sundried Tomato Tapenade image

A to-die-for take on the usual olive tapenade. Don't use California sundried tomatoes because they are too sweet! Every time I make this I get requests for the recipe! I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.

Provided by Alexis May Tanner

Categories     Appetizers and Snacks     Tapas

Time 2h20m

Yield 8

Number Of Ingredients 9

2 tablespoons balsamic vinegar
1 tablespoon olive oil
¼ teaspoon cayenne pepper
1 (8 ounce) jar Mediterranean sun-dried tomatoes packed in oil, drained and chopped
⅓ cup chopped pitted Kalamata olives
⅓ cup chopped pitted green olives
3 cloves garlic, minced
freshly ground black pepper to taste
1 (8 ounce) package cream cheese, halved lengthwise

Steps:

  • Stir balsamic vinegar, olive oil, and cayenne pepper together in a bowl; fold in sun-dried tomatoes, Kalamata olives, green olives, and garlic. Season with black pepper. Cover bowl with plastic wrap and refrigerate for flavors to blend, at least 2 hours to overnight.
  • Arrange cream cheese halves on 2 serving dishes; spoon tapenade over cream cheese.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 8.9 g, Cholesterol 30.8 mg, Fat 17.6 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 7.2 g, Sodium 390.3 mg, Sugar 0.6 g

CHERRY TOMATOES STUFFED WITH PESTO



Cherry Tomatoes Stuffed With Pesto image

When I lived in Provence, I followed the local custom of setting a couple of pots of basil by my kitchen door to keep the flies away. I'm not sure why it works, but the essential oils in basil - which make this herb so heavenly, although apparently not to flies - have been shown to have anti-bacterial properties. A few studies have shown that the oils can inhibit some pathogenic bacteria that have become resistant to antibiotics. Basil also contains flavonoids that are believed to have some antioxidant properties; it's an excellent source of vitamin K, and a very good source of iron, calcium and vitamin A. I've been serving these appetizers for decades. You can also make a warm side dish with medium-size tomatoes (see variation below).

Provided by Martha Rose Shulman

Categories     easy, quick, weekday, appetizer, side dish

Time 30m

Yield Serves 12 as an hors d'oeuvre, six to eight as a side dish

Number Of Ingredients 8

1 or 2 garlic cloves, to taste
1 1/2 cups fresh basil leaves
2 tablespoons pumpkin seeds or Mediterranean pine nuts
Salt
freshly ground pepper to taste
1/4 cup extra virgin olive oil
1/3 cup (2 1/2 ounces) freshly grated Parmesan
1 pint cherry tomatoes

Steps:

  • To make the pesto, turn on a food processor fitted with the steel blade, and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides of the bowl with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil to the food processor, and process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle. Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
  • Using a paring knife, cut thin slices from the tops of the cherry tomatoes. Use a grapefruit spoon or small spoon to scoop the seeds and flesh from the center of each tomato. Lightly salt the hollowed out tomatoes if desired, and place them, cut side down, on a rack to drain for 15 minutes. Fill with the pesto, arrange on a platter and serve. Refrigerate or freeze any excess pesto.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 5 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 103 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Choose ripe and firm cherry tomatoes. Avoid tomatoes that are bruised or have soft spots.
  • Use a sharp knife to cut a small cross in the top of each tomato. This will help the olive tapenade to fill the tomato evenly.
  • Scoop out the tomato seeds and pulp. Use a spoon or your fingers to carefully remove the seeds and pulp from each tomato.
  • Fill the tomatoes with the olive tapenade. Use a spoon or a piping bag to fill each tomato with the olive tapenade.
  • Top the tomatoes with crumbled feta cheese. This will add a salty and tangy flavor to the dish.
  • Bake the tomatoes for 15-20 minutes. This will help to warm the tomatoes and melt the feta cheese.
  • Serve the tomatoes warm or at room temperature. These are a great appetizer or snack, and they can also be served as a side dish.

Conclusion:

Cherry tomatoes stuffed with Spanish olive tapenade are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be served as a side dish. The combination of ripe cherry tomatoes, flavorful olive tapenade, and salty feta cheese is sure to please everyone. With just a few simple ingredients and a little bit of time, you can create a dish that is both delicious and impressive.

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