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.
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.
Rated 5/5 based on 82 Reviews
Keyword : avocado-stuffed-tomato-American