Avocado Pesto-Stuffed Tomatoes
By Caryl
Ingredients
- 30 cherry tomatoes (about 1-1/4 pints)
- 1/2 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)
Details
Servings 30
Adapted from bhg.com
Preparation
Step 1
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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