Thursday, December 3, 2009

Avocado Pesto-Stuffed Tomatoes

30 Cherry Tomatoes (about 1 1/4 pints)
1/2 Medium Avocado, Pitted, Peeled and Cut Up
2 oz Softened Cream Cheese (consider reduced fat)
2 Tbsp Basil Pesto
1 tsp Lemon Juice
Snipped Fresh Basil (optional)

Cut a thin slice from the top of each tomato. You may also cut a thin slice from the bottom on the tomatoes so they stand upright. With a small spoon or melon baller carefully hollow out 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 pastry bag or plastic bag and cut off corner. Place tomatoes, open side up, on a serving platter. Pipe filling into tomatoe cups. Serve immedicately of cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving.

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