If we can call a two-ingredient concoction a “recipe” — and I think we can since I make the rules here in ShockD land — this is my favorite no-brainer summer appetizer recipe.
Grab some cherry tomatoes out of the back yard or from the farmers market – pick up some yellow Sun Golds if you can find them – dollop on some tapenade, which is a fancy word for olive spread, and call it done. The natural sweetness of the tomato paired with the sharp, salty olive spread makes a party right there in your mouth.
I have a great recipe for tapenade if you want to make it yourself (a quick whirl in the food processor), but I won’t scold if you buy a jarred version. It’s hot out there; conserve your strength!
Make a lot of these. They are easy to pop into your mouth, and are addictive.
Recipe: Dorothy’s Tapenade Tomatoes
Summary: Cherry tomatoes dolloped with tapenade are the best two-ingredient summer appetizer ever! The sweet tomato paired with the sharp, salty olives is perfect!
- 1 basket cherry tomatoes
- 1 jar prepared tapenade (chopped olive-caper spread), or homemade tapenade
- For serving platter: 1 bunch fresh cilantro or Italian parsley (optional)
- Using a very sharp, thin knife, slice cherry tomatoes in half at the equator. Lightly tap cut half on a paper towel to absorb extra juice. Spread each half with a small dollop of prepared tapenade (use a baby spoon if you have one handy).
- Rinse cilantro and dry in a salad spinner or roll in a paper towel to dry. Arrange leaves on a pretty serving plate as a bed of greens. Set each tomato half, cut side up, on the cilantro-covered plate. This helps the tomato halves set securely so they don’t roll around.
- Serve at room temperature.
- Make as many as you need, allowing 3-4 halves for each person.
You can find prepared tapenade, which is sometimes called olive spread, near the other jarred olives in a well-stocked supermarket. Trader Joe’s also sells a good version.
Preparation time: 20 minutes
Diet type: Vegetarian, Vegan
Number of servings (yield): 8