1/2 cup Spanish olives with pimento 1 1/2 teaspoons drained capers ½ Tablespoons honey 1/4 teaspoon freshly grated lemon zest 2 tablespoons extra-virgin olive oil 32 small cherry tomatoes Chopped fresh parsley for garnish
1 Make the tapenade: in a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
2 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.