Avocado Pesto-stuffed Tomatoes

Total Time: 25 mins Preparation Time: 25 mins

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 basil pesto (homemade or purchased)
• 1 teaspoon lemon juice
• snipped fresh basil (optional)

Recipe

• 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.