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