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Avocado and Pesto Stuffed Tomatoes

Recently Mom and I were in the mood for a simple and tasty appetizer. When we stumbled upon these Avocado and Pesto Stuffed Tomatoes, we knew they were perfect!

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You’ll need:

30 cherry tomatoes

1/2 of a medium avocado, seeded, peeled, and cut up

2 ounces cream cheese, softened

2 tablespoons basil pesto

1 teaspoon lemon juice

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First, cut a thin slice from the top of each tomato. Next, cut a thin slice from the bottom of each tomato so that they stand upright.

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Using a small spoon or melon baller, carefully hollow out the tomatoes.

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Next, line a baking sheet with paper towels. Turn the tomatoes over and let them stand for about 30 minutes to drain.

Meanwhile, in a food processor combine the avocado, cream cheese, pesto, and lemon juice until smooth.

Place the tomatoes open side up on a serving platter. Spoon (or pipe) the filling into the tomato cups.

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Makes about 30 servings (depending on how generous you are with the filling!).

They may not look like much, but trust me, they are absolutely delicious and a perfect summer recipe.

~S

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