Hearts of Palm & Tomato Poppers

Directions

1. In a large bowl toss hearts of palm slices, oil, garlic, oregano, salt, and pepper. Marinate 20 minutes for flavors to blend. 2. Cut cherry tomatoes in half. To serve, spread out lettuce on a serving platter. For each hors d'oeuvre, skewer one heart of palm piece and and one tomato half on a toothpick. Arrange on platter; scatter olive halves over all.

Ingredients

• 2 cans (14 ounces each) hearts of palm, drained and cut into 1" slices
• 2 tablespoons olive oil
• 1 garlic clove, pushed through a press
• 1/2 teaspoon oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 pint cherry tomatoes, halved
• 4 to 5 pieces Bibb or Boston lettuce leaves
• 6 black olives, pitted and cut in half

Parsed from recipe text (no separate ingredient records).