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Jun. 3rd, 2012 08:05 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffBoise-Basque block
Avocado Pesto Stuffed Tomatoes
Ingredients
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 (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
Avocado Pesto Stuffed Tomatoes
Ingredients
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 (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
