- 40 minutes
- 30 minutes
- 30 servings
- 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.
- 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.
- 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.