Stuff cherry tomatoes with a filling of avocado, cream cheese, pesto and lemon juice for an easy make-ahead appetizer. Tip: Cut a thin slice from the bottom of each tomato to help these nibbles stand upright!

Source: Midwest Living


Recipe Summary

40 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Nutrition Facts

18 calories; total fat 1g; saturated fat 1g; polyunsaturated fatg; monounsaturated fatg; cholesterol 2mg; sodium 16mg; potassium 54mg; carbohydrates 1g; fiberg; sugar 1g; proteing; trans fatty acidg; vitamin a 146IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 4mcg; vitamin b12mcg; calcium 10mg; ironmg.