Cherry tomatoes stuffed with avocado cream
3 dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Ripe avocado; peeled |
| 2 | teaspoons | Lemon juice |
| 1 | small | Clove garlic |
| ¼ | teaspoon | Leaf basil |
| ½ | 8-oz pkg cream cheese; softened | |
| ¼ | teaspoon | Salt |
| dash | Liquid red pepper seasoning | |
| 1½ | pint | Cherry tomatoes |
| Parsley sprigs | ||
Directions
Combine avocado and lemon juice in blender; puree until smooth. Add garlic, basil, cream cheese, salt and red pepper seasoning; blend until smooth. Transfer to medium-size bowl. Refrigerate mixture until stiff enough to pipe into tomatoes. While avocado cream is chilling, cut very thin slice of tops of tomatoes; scoop out. Drain upside-down on paper toweling. Fit pastry bag with rosette tip; fill with avocado mixture; pipe into tomatoes. (Or fill tomatoes with small spoon.) Garnish tops with small sprig of parsley.
from Avocado Recipes, Etc. by Teri Gordon "Appetizers" Submitted By BARRY WEINSTEIN On 07-25-95
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