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
1 hr 10 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.

  • 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.

Nutrition Facts

18 calories; fat 1g; cholesterol 2mg; saturated fat 1g; carbohydrates 1g; sugars 1g; vitamin a 145.8IU; vitamin c 2.4mg; niacin equivalents 0.2mg; folate 4mcg; sodium 16mg; potassium 54mg; calcium 10.1mg; iron 0.2mg.