Avocado Pesto-Stuffed Tomatoes

By blum099

nutrition facts (Avocado Pesto-Stuffed Tomatoes)
cal. (kcal) 18, Fat, total (g) 1, chol. (mg) 2, sat. fat (g) 1, carb. (g) 1, sugar (g) 1, vit. A (IU) 146, vit. 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 (mg) 10, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• cherry tomatoes (about 1-1/4 pints)
• 1/2 1/2
• medium avocado, pitted, peeled, and cut up
• 2 2
• ounces cream cheese, softened
• 2 2
• tablespoons homemade or purchased basil pesto
• 1 1
• teaspoon lemon juice
• Snipped fresh basil (optional)

Details

Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

directions
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.