Prep Time:
40 mins
Ingredients
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30cherry tomatoes (about 1-1/4 pints)see savings
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1/2medium avocado, pitted, peeled, and cut upsee savings
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2 ouncescream cheese, softenedsee savings
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2 tablespoonshomemade or purchased basil pestosee savings
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1 teaspoonlemon juicesee savings
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Snipped fresh basil (optional)see savings
Directions
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.
Nutrition information
Per serving: Calories 18, Total Fat 1 g, Cholesterol 2 mg, Sodium 16 mg, Carbohydrate 1 g,
Percent Daily Values are based on a 2,000 calorie diet
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