Preparation time: 30 minutes
Servings: 4

Ingredients
4 medium red tomatoes, halved lengthwise and the insides scooped out
Salt, to taste
24 pitted black olives, chopped finely
15 ml (1 tbsp) anchovy paste
30 ml 92 tbsp) capers, rinsed, blotted dry and chopped
2 cloves garlic, minced
Olive oil, as required
200 g (7 oz) mini bocconcini
60 ml (4 tbsp) flat parsley, chopped finely

Directions

1. Salt the insides of the tomatoes and place them cut side down on paper towels to drain for 30 minutes.
2. In a small bowl, combine the olives, anchovy paste, capers, garlic, 45 ml / 3 tbsp. of parsley and enough oil to create a spreadable mixture. Using the back of a spoon, spread the tapenade over the insides of the tomato halves.
3. Fill the tomatoes with cheese, drizzle with olive oil and garnish with chopped parsley.

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