Avocado Pesto-Stuffed Tomatoes
- Makes: 30 servings
- Prep 40 mins
- Stand 30 mins
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