Avocado Pesto-Stuffed Tomatoes

November 27, 2018 By:
Tagged: Lemon Lemon. No-Cook No-Cook. Low-Carb Low-Carb. Snack Time Snack Time. Cream Cheese Cream Cheese. Tomatoes Tomatoes. Tomatoes Tomatoes. Healthy Healthy. Appetizers & Snacks Appetizers & Snacks. Appetizers Appetizers. Avocado Avocado. Vegetarian Vegetarian. Appetizers Appetizers. Holidays & Entertaining Holidays & Entertaining. Trusted Brands Trusted Brands. Pesto Pesto. Snacks Snacks. Healthy Snacks Healthy Snacks. Avocado Avocado.
40 minutes
30 minutes
30 servings
For a fresh and easy appetizer, stuff cherry tomatoes with a creamy filling of avocado, basil pesto, cream cheese and lemon juice.


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  1. Cut a thin slice from the top and bottom of each tomato. Use a small spoon or small melon baller to hollow out the tomatoes. Line a baking sheet with paper towels. Arrange the tomatoes on the towels with the hollowed side facing down. Allow it to stand for 30 minutes to drain.
  2. Meanwhile, make the filling by combining avocado, cream cheese, pesto, and lemon juice in a food processor bowl. Cover and process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip for piping.
  3. Position tomatoes, open sides up, on a serving platter. Pipe the avocado filling into the tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with cut basil and enjoy. Makes 30 appetizers.