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Avocado Pesto-Stuffed Tomatoes
- Makes: 30 servings
cherry tomatoes (about 1-1/4 pints)
medium avocado, pitted, peeled, and cut up
cream cheese, softened
homemade or purchased basil pesto
Snipped fresh basil (optional)
Cut a thin slice from the top of each tomato. (If desired, cut a thin slice from bottoms of tomatoes so they stand upright.) With a small spoon or small lemon baller carefully hollow out the tomatoes. Line a baking sheet with paper towels. Invert tomatoes on the towels. Let stand 30 minutes to drain.
Meanwhile, for filling, in a food processor bowl combine avocado, cream cheese, pesto, and lemon juice. Cover; process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip.
Place tomatoes, open sides up, on a serving platter. Pipe filling into the tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving. Makes 30 appetizers.
(Avocado Pesto-Stuffed Tomatoes)
Servings Per Recipe 30, sat. fat (g) 1, Folate (µg) 4, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Riboflavin (mg) 0, iron (mg) 0, Thiamin (mg) 0, vit. C (mg) 2, vit. A (IU) 146, sodium (mg) 16, calcium (mg) 10, sugar (g) 1, Potassium (mg) 54, cal. (kcal) 18, carb. (g) 1, Fat, total (g) 1, chol. (mg) 2