Monday, December 5, 2011

Avocado Pesto Stuffed Cherry Tomatoes

These are adorable and tasty!

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!

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