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. 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 - email@example.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|
|Calories from Fat: 128 (69%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 185
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