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Stuffed Cherry Tomato Tapas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.8977
Energy (kCal)76.3093
Carbohydrates (g)0.1402
Total fats (g)0.4497
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the olives in a food processor and process until finely chopped. | 2. Add the remaining tapenade ingredients and process until olives are minced. | 3. With a sharp knife, cut off a thin slice from the top and bottom of each tomato and discard. | 4. Scoop out the juice and seeds from each tomato leaving the a shell, then spoon some of the tapenade into each shell. | 5. To serve - transfer to a serving platter and garnish with the parsley. Serve cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    spanish olive pimento 3 ounces 75.65 0.0 16.83 0.425
    caper 1 teaspoon drained 0.6593 0.1402 0.0677 0.0247
    brandy 1 teaspoon 75.65 0.0 16.83 0.425
    lemon zest 1/4 teaspoon grated 75.65 0.0 16.83 0.425
    extra virgin olive oil 2 tablespoons 75.65 0.0 16.83 0.425
    cherry tomato 24 75.65 0.0 16.83 0.425
    parsley chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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