Cherry Tomatoes Stuffed With Gremolata

Cherry Tomatoes Stuffed With Gremolata
Yields 48
Whenever I serve appetizers, I like to have a few one-bite wonders. One of my favorite one-biters is a recipe with cherry tomatoes stuffed with gremolata, a versatile, herbal condiment. What’s great about this recipe is that everything can be prepared and assembled the day before the party.
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Ingredients
  1. 2 dozen cherry tomatoes
  2. ¼ cup chopped fresh Italian parsley
  3. 2 TB chopped basil
  4. Zest of 1 lemon
  5. 1 tsp. red wine vinegar
  6. ½ tsp. kosher salt
  7. ¼ tsp. freshly ground black pepper
  8. ½ tsp. red pepper flakes
  9. 1 garlic clove
  10. ¼ cup toasted almonds
  11. 1 TB fresh rosemary
  12. 3-4 TB extra light olive oil
Instructions
  1. Process all ingredients except oil until you get a nice homogeneous mixture. Slowly pour in oil while processing.
  2. Slice a thin sliver off bottoms and tops of tomatoes so they sit level. Halve tomatoes and squeeze gently to get rid of the seeds and pulp. Mound a little gremolata on each half.
Notes
  1. This entire platter can be prepared the day before as long as you seal it in an airtight container to prevent it from drying out. Warning: If you make them a day ahead, hide in the refrigerator so they don’t disappear before the party.
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