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Paleo canapés – cherry (tomato) bombs

Jules Galloway

When planning for a celebration there’s no need to reach for the cheese platter, bread or potato chips at your next gathering – just whip up some fast, healthy paleo canapés! Your health conscious friends will appreciate it too. For this recipe I used the slightly larger, truss-type of cherry tomatoes. But if these aren’t available just select the biggest, reddest, juiciest cherry tomatoes you can find.

Serves

20-30 canapés

Preparation

10 Mins

Cooking Time

10 Mins

Ingredients

  • 2 punnets cherry tomatoes
  • 1 cup raw macadamias
  • 1 dessertspoon nutritional yeast
  • 1 tbsp lemon juice
  • Pinch salt
  • 2 tbsp chives, chopped finely
  • 2 tbsp parsley, chopped finely
  • 2 tbsp black olives, seeds removed and chopped finely
  • 2 tbsp sun dried tomatoes, drained and chopped finely*

Chef’s Notes

When buying sun-dried tomatoes, try to avoid the ones with added canola oil. Instead, look for sun-dried tomatoes in olive oil, or buy dried ones at your local bulk food or health food store and rehydrate in water.

Method

  1. Slice the lids off your cherry tomatoes and scoop out the seeds with a teaspoon.
  2. In a food processor, whizz together the macadamias, nutritional yeast, lemon juice and salt and process until smooth.
  3. Stir through the chives, parsley, olives and sundried tomatoes.
  4. Using your teaspoon (or a piping bag if you’re a bit fancy!), fill the hollow tomatoes and serve.
  5. Makes 20-30 canapés, depending on the size of your tomatoes.