Avocado Pesto-Stuffed Tomatoes
cherry tomatoes (about 1-1/4 pints)
medium avocado, pitted, peeled, and cut up
ounces cream cheese, softened
tablespoons homemade or purchased basil pesto
teaspoon lemon juice
Snipped fresh basil (optional)
- 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