Meatless Monday – Avocado Pesto Stuffed Tomatoes … yes, please.

I saw this easy recipe on Eat.Drink.Smile and knew it needed to be an appetizer tonight.  These guys are quick, easy to make and you get almost two servings of vegetables.  No worries – there will be more veggies in the meal.  Salad, more avocado (my fave), asparagus and tomato based spaghetti sauce.  Back to this little teaser … they are delicious!  I’ve been sneaking a few in before JB gets home.  Since I’m feeling under the weather I know I need to get my Vitamin C in every way possible.  And did you know one serving of cherry tomatoes has 20% of your daily value of C?  I love them even more now.
Here’s the Recipe:


30 cherry tomatoes (about 1-1/4 pints)
1/2 medium avocado, pitted, peeled and cut up
2 oz. cream cheese, softened 
2 Tbsp. homemade or purchased basil pesto
1 tsp. lemon juice
Snipped fresh basil

Cut a thin slice from the top of each tomato and a thin slice from the bottoms of the 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. (if you don’t have this, you can also just use a ziploc bag with a snip out of one corner)

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.

And now my own attempt  …




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