Avocado-Stuffed Tomatoes

Jeanne Benavidez Recipe

By Jeanne Benavidez jeanneben

A friend brought this to a back yard party once and I really liked it. She was kind enough to give me the easy recipe. I have made it several times and everyone seems to really enjoy the little morsels of coolness.


Recipe Rating:
 19 Ratings
Prep Time:
Cooking Method:
No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
Cute as a button... and tasty too! These are a simple, bite-size appetizer. I like to double the amount of filling to make sure there's plenty for each little 'mater.

Ingredients

30
cherry tomatoes (about 1-1/4 pints)
1
medium avocado, pitted, peeled & cut up
4 oz
cream cheese, room temperature
1/4 tsp
garlic salt (or to taste)
1/2 tsp
black pepper (or to taste)
1 tsp
lemon juice
1 Tbsp
onion, grated or very finely diced
Kitchen Crew

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Directions Step-By-Step

1
Cut a thin slice from the top of each tomato. (I also cut a very thin slice from the bottom of each tomato so they stand upright.)
2
Using a small melon baller, carefully scoop out the inside of the tomatoes. Turn them upside down on a paper towel lined cookie sheet and let them stand for about 30 minutes to drain. You can either add the pulp into the filling mixture, or, if there are too many seeds, just discard the pulp.
3
Meanwhile prepare the filling...put avocado, cream cheese, garlic salt, pepper and lemon juice in a food processor. Cover and pulse until smooth.
4
Add the grated onion to the mixture and stir to blend. Spoon mixture into a piping bag with a round tip or a ziptop plastic bag (cut a small tip off of the plastic bag AFTER you spoon the mixture into it).
5
Place the tomatoes, open sides up, on your favorite serving platter. Pipe the filling into the tomato cups.
6
Serve immediately or cover loosly and refrigerate for up to 4 hours.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Collection: Back to School
Other Tag: Quick & Easy
Hashtags: #tomatoes, #appetizers

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