Try this Cherry Tomatoes Stuffed with Spanish Olive Tapenade recipe, or contribute your own.
Suggest a better descriptionMake 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. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8826 broadcast 02-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 09-01-1998 Recipe by: Sara Moulton
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Serving Size: 1 Serving (378g) | ||
Recipe Makes: 8 servings | ||
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Calories: 185 | ||
Calories from Fat: 128 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 4.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 34.1mg | 1 % | |
Potassium 862.9mg | 23 % | |
Total Carbohydrate 14.3g | 4 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 9.9g | ||
Protein 3.2g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 185
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