Avocado Pesto-Stuffed Tomatoes

Avocado Pesto-Stuffed Tomatoes

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  • Prep Time


  • Total Time


  • Servings



  • 30

    cherry tomatoes (about 1-¼ pints)

  • ½

    medium avocado, pitted, peeled, and cut up

  • 2

    ounces cream cheese, softened

  • 2

    tablespoons homemade or purchased basil pesto

  • 1

    teaspoon lemon juice

  • Snipped fresh basil (optional)


1. 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. 2. 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. 3. 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: Calories 18, Carbohydrate (gm) 1, Fat, total (gm) 1, Cholesterol (mg) 2, Saturated fat (gm) 1, Sugar, total (gm) 1, Vitamin A (IU) 146, Vitamin C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 4, Sodium (mg) 16, Potassium (mg) 54, Calcium (DV %) 10, Iron (DV %) 0, Percent Daily Values are based on a 2,000 calorie diet


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