Avocado Stuffed Tomatoes Recipe @pinch

Cute as a button, these avocado-stuffed tomatoes are tasty. They're a simple bite-size appetizer with a very creamy filling. Cream cheese adds a wonderful tanginess to the avocado mixture. Yum! A friend brought this to a backyard 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.

avocado stuffed tomatoes
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Fruit Appetizers Yield: 6 Servings
Ingredients :
  • 30 - cherry tomatoes (about 1-1/4 pints)
  • 2-3 - medium avocados
  • pitted
  • peeled & cut up
  • 4 ounce(s) cream cheese
  • room temperature
  • 1/2 teaspoon(s) garlic salt (or to taste)
  • 1/2 teaspoon(s) black pepper (or to taste)
  • 1 tablespoon(s) lemon juice
  • 1 tablespoon(s) onion
  • grated or very finely diced
Intructions :
  • Cut a thin slice from the top of each tomato so you can scoop out the seeds. (I also cut a very thin slice from the bottom of each tomato so they stand upright.)
  • 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.
  • Meanwhile prepare the filling...put avocado
  • cream cheese
  • garlic salt
  • pepper and lemon juice in a food processor. Cover and pulse until smooth.
  • 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).
  • Place the tomatoes
  • open sides up
  • on your favorite serving platter. Pipe the filling into the tomato 'cups'. Serve immediately or cover loosely and refrigerate for up to 4 hours.

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Keyword : avocado-stuffed-tomato-American

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