Ingredients
- 170 to 204 cherry tomatoes (a variety of colors are pretty, cut in half crosswise = 10-12 tomatoes/20-22 tomato halves)
- 2 garlic cloves
- 7 3/4 grams anchovy fillets (3 fillets)
- 1 1/2 tablespoons capers, drained
- 1 1/2 cups parsley leaves
- 3 ounces goat cheese (softened)
- Kosher salt
- 1 1/2 teaspoons white wine vinegar
How to Make
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Step 1: Using a tiny spoon or knife, remove pulp and seeds from tomatoes. Let tomato shells drain, cut side down, on paper towels.
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Step 2: Using a food processor with machine running drop the next 3 ingredients (garlic - capers) in and process until chopped. Add parsley leaves and the cheese and process until parsley is finely chopped. Season to taste with salt and add vinegar to processor if using.
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Step 3: Mound tomato halves with the filling mix and top with parsley leaves if desired.
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Step 4: ***may be chilled in an airtight container for up to 2 hours.
We hope you enjoy this recipe!
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