Monday, December 5, 2011
Avocado Pesto Stuffed Cherry Tomatoes
30 cherry tomatoes (about 1-1/4 pints)
1 avocado, pitted, peeled, and cut into chunks
8 oz. cream cheese, softened
1 jar basil pesto
3 tsp. lemon juice
Salt and pepper to taste
Fresh basil (garnish)
There are two ways to do this - either cut the tomatoes in half (easier...), or cut a hole in the top and leave them whole. I'll give directions for each.
To serve them whole, cut a thin slice from the top of each tomato (and cut a thin slice from bottoms of tomatoes so they stand upright.) Or, to do the halves, just cut each tomato in half at this point. Next, use a small spoon or melon baller to hollow out the tomatoes. Line a baking sheet with paper towels. Invert tomatoes on the towels and let stand for about 15 minutes to drain.
Meanwhile, for filling, in a food processor combine the avocado, cream cheese, pesto, and lemon juice. Cover and process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip.
Place the tomatoes, open sides up, on a serving platter. Pipe the filling into the tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Garnish with basil before serving.
Tips: You can actually transport these very easily, just don't fill them until you reach your destination. It only takes a minute to pipe the filling into the tomatoes. Enjoy!