Avocado Stuffed Cherry Tomatoes Recipes

Steps:

• Cut top off each cherry tomato. Scoop out tomatoes with melon baller, leaving enough for a firm shell. If necessary, cut small slice from bottom so tomatoes stand upright.
• In blender, place remaining ingredients except cilantro. Cover; blend until smooth. Carefully spoon 1 teaspoon avocado mixture into each tomato. Garnish with cilantro.

Steps:

• Remove the tops from the tomatoes.
• Scoop out and discard the seeds.
• Drain cut-side down on paper towels.
• In a small bowl beat together the avocado through seasoned salt until smooth.
• Stuff the avocado mixture into the tomatoes.
• Serve sprinkled w/ bacon bits.

Steps:

• Cut thin slices from the tops of the cherry tomatoes. With a small melon ball cutter, scoop out and discard the seeds and pulp. Sprinkle the insides of the shells lightly with sugar and salt and invert the shells on paper towels to drain for at least 30 minutes.
• In a bowl, mash avocados with sour cream, parsley, lime juice, lemon juice, chives, 1/4 tsp. salt, hot pepper sauce, and 1/4 tsp sugar.
• Using a small knife, fill the tomato shells with avocado mixture. Arrange the tomatoes on a serving dish and serve them chilled.

Steps:

• 1. Cut a thin slice from the top of each tomato so you can scoop out the seeds. (I also cut a very thin slice from the bottom of each tomato so they stand upright.)
• 2. Using a small melon baller, carefully scoop out the inside of the tomatoes. Turn them upside down on a paper towel lined cookie sheet and let them stand for about 30 minutes to drain. You can either add the pulp into the filling mixture, or, if there are too many seeds, just discard the pulp.
• 3. Meanwhile prepare the filling...put avocado, cream cheese, garlic salt, pepper and lemon juice in a food processor. Cover and pulse until smooth.
• 4. Add the grated onion to the mixture and stir to blend. Spoon mixture into a piping bag with a round tip or a ziptop plastic bag (cut a small tip off of the plastic bag AFTER you spoon the mixture into it).
• 5. Place the tomatoes, open sides up, on your favorite serving platter. Pipe the filling into the tomato 'cups'.
• 6. Serve immediately or cover loosly and refrigerate for up to 4 hours.

Steps:

• Cut a thin slice off the top of each tomato. Scoop out and discard pulp; invert tomatoes onto paper towels to drain. , In a small bowl, combine cream cheese and mayonnaise until smooth; stir in the cucumber, onion and dill. Spoon into tomatoes. Refrigerate until serving.

Steps:

• In a small bowl, combine the first nine ingredients. Spoon into avocado halves. Serve immediately.

Steps:

• In a large bowl, gently toss the tomatoes, onion, basil, salt and pepper. Spoon into avocado halves; drizzle with lime juice.

Steps:

• Cut top off each cherry tomato.
• Scoop out tomatoes with melon baller, leaving enough for a firm shell.
• Cut small slice from bottom so tomatoes stand upright.
• Place remaining ingredients except cilantro in blender.
• Cover and blend until smooth.
• Carefully spoon 1 teaspoons avocado mixture into each tomato.
• Garnish with cilantro.