Avocado Pesto-Stuffed Tomatoes


Add a low-calorie, gluten-free option to your appetizer spread with this Avocado Pesto-Stuffed Tomato recipe. Calling for just six common ingredients, this is one of the easiest tomato recipes for parties.

Avocado Pesto-Stuffed Tomatoes
Photo: Blaine Moats
Prep Time:
40 mins
Stand Time:
30 mins
Total Time:
1 hrs 10 mins
30 appetizers


  • 30 cherry tomatoes (about 1-1/4 pints)

  • ½ medium avocado, pitted, peeled, and cut up

  • 2 ounce cream cheese, softened

  • 2 tablespoon homemade or purchased basil pesto

  • 1 teaspoon lemon juice

  • Snipped fresh basil (optional)


  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 (per serving)

18 Calories
1g Fat
1g Carbs
Nutrition Facts
Calories 18
% Daily Value *
Total Fat 1g 1%
Saturated Fat 1g 5%
Cholesterol 2mg 1%
Sodium 16mg 1%
Total Carbohydrate 1g 0%
Total Sugars 1g
Vitamin C 2.4mg 12%
Calcium 10.1mg 1%
Iron 0.2mg 1%
Potassium 54mg 1%
Folate, total 4mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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