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Avocado Pesto-Stuffed Tomatoes

Yield: 30 appetizers
Prep 40 mins Stand 30 mins
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)
  • cal. (kcal) 18,
  • Fat, total (g) 1,
  • chol. (mg) 2,
  • sat. fat (g) 1,
  • carb. (g) 1,
  • Monosaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 0,
  • sugar (g) 1,
  • pro. (g) 0,
  • vit. A (IU) 146,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 16,
  • Potassium (mg) 54,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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