Avocado-stuffed Tomatoes

From Recidemia
Jump to: navigation, search


Recipe By: TJ Hill - Appetites Catered

  • Yields: 12 servings



  1. Slice tops from cherry tomatoes.
  2. Hollow-out with a small melon baller.
  3. Invert onto paper towels to drain.
  4. Combine avocados and cream cheese in a food processor.
  5. Add onions, garlic, lemon juice, fruit fresh, tabasco, and salt.
  6. Process to a smooth puree.
  7. Pipe into tomato shells.
  8. Pipe sour cream on top.
  9. Place onto a lettuce-lined serving platter.
  10. Garnish with sliced olives and tomato concasse.
  11. Serve slightly chilled.