Avocado Pesto Stuffed Tomatoes

By JennyMac

Nutrition Facts

Calories 18, Total Fat (g) 1, Saturated Fat (g) 1, Cholesterol (mg) 2, Sodium (mg) 16, Carbohydrate (g) 1, Total Sugar (g) 1, Vitamin C (DV%) 4, Calcium (DV%) 1, Iron (DV%) 1, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• Ingredients
• 30 cherry tomatoes (about 1-1/4 pints)
• 1/2 medium avocado, pitted, peeled, and cut up
• 2 oz. cream cheese, softened
• 2 Tbsp. homemade or purchased basil pesto
• 1 tsp. lemon juice
• Snipped fresh basil (optional)

Details

Servings 30
Adapted from bhg.com

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.