Avocado Pesto-Stuffed Tomatoes

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51 users rated this recipe an average rating of 4.0
  • Yields: 30 appetizers
  • Prep: 40 mins
  • Stand: 30 mins
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Avocado Pesto-Stuffed Tomatoes
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 homemade or purchased basil pesto
1
teaspoon lemon juice
 
Snipped fresh basil (optional)
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 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
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