Avocado Pesto-Stuffed Tomatoes
- 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.
- 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.
- 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 Facts (Avocado Pesto-Stuffed Tomatoes)
- Per serving:
- 18 kcal cal.,
- 1 g fat
- (1 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 2 mg chol.,
- 16 mg sodium,
- 1 g carb.,
- 0 g fiber,
- 1 g sugar,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
GoldMarti 519 Days Ago
Needs salt and pepper. Mostly tastes like pesto, kind of bland.
BarbaraH 1429 Days Ago
Nice. By purchased pesto, do you mean prepared pesto sauce? Or dried pesto mix?
birdnutcmh 1429 Days Ago
Made this for a potluck dinner. Everyone loved it! I substituted 2 oz. of crumbled goat cheese for the cream cheese which gave the mixture a little extra "kick."