Salsa Verde Cherry Tomatoes
Eva Kolenko
Italian-style salsa verde is usually served with beef, fish, or chicken. We’ve discovered that it makes a great filling for small, meaty tomatoes too (but not grape tomatoes; they aren’t big enough).
How to Make It
1
Using a grapefruit spoon or small knife, remove pulp and seeds from tomatoes. Let tomato shells drain, cut side down, on paper towels.
2
Drop garlic cloves, anchovy fillets, and capers into a food processor with the motor running and whirl until finely chopped. Add 1 1/4 cups parsley leaves and the goat cheese; whirl until parsley is finely chopped. Season with salt to taste, and whirl in vinegar if it seems to need more zing.
3
Mound tomato halves with goat cheese filling and top some or all with small parsley leaves.
MAKE AHEAD: Chilled airtight, up to 2 hours.
Ingredients
10 red, yellow, or green cherry tomatoes (about 1 in. diameter), cut in half crosswise
2 garlic cloves
3 anchovy fillets
1 ½ tbsp drained jarred capers
1 ¼ cups loosely packed flat-leaf parsley leaves, plus small leaves 3 oz. fresh goat cheese, softened
Kosher salt
1 ½ tsp white wine vinegar (optional)
Directions
1
Using a grapefruit spoon or small knife, remove pulp and seeds from tomatoes. Let tomato shells drain, cut side down, on paper towels.
2
Drop garlic cloves, anchovy fillets, and capers into a food processor with the motor running and whirl until finely chopped. Add 1 1/4 cups parsley leaves and the goat cheese; whirl until parsley is finely chopped. Season with salt to taste, and whirl in vinegar if it seems to need more zing.
3
Mound tomato halves with goat cheese filling and top some or all with small parsley leaves.
MAKE AHEAD: Chilled airtight, up to 2 hours.
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