Ingredients:
20 Cherry tomatoes
1 medium avocado, peeled and cut
2 oz. cream cheese, softened
2 Tbs. Pesto
1 tsp. lemon juice
Fresh Basil for garnish
Cut the very top of each tomato off. Using a grapefruit spoon with a serrated top, scoop out the seeds and tomato guts. Flip upside down onto a paper towel and drain for 20 minutes. Combine the avocado, cream cheese, pesto and lemon juice in a food processor. Process until smooth. Spoon or pipe filling into the hollowed out tomatoes. Top with fresh basil and serve cold.
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