Love for Pesto

avocado pesto stuffed tomatoes

Makes 30 appetizers. From Better Homes and Gardens.

ingredients:

30 cherry tomatoes (about 1-1/4 pints)
1/2 medium avocado, pitted, peeled and cut up
2 oz. cream cheese, softened
2 Tbsp. homemade or purchased basil pesto
1 tsp. lemon juice
Snipped fresh basil

directions:

Cut a thin slice from the top of each tomato and a thin slice from the bottoms of the tomatoes so they stand upright. With a small spoon or small lemon baller carefully hollow out the tomatoes. Line a baking sheet with paper towels. Invert tomatoes on the towels. Let stand 30 minutes to drain.

Meanwhile, for filling, in a food processor bowl combine avocado, cream cheese, pesto, and lemon juice. Cover; process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip. (if you don't have this, you can also just use a ziploc bag with a snip out of one corner)

Place tomatoes, open sides up, on a serving platter. Pipe filling into the tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving.