Avocado Pesto-Stuffed Tomatoes

1. 1

   Cut a thin slice from the top of each tomato.

2. 2

   (If desired, cut a thin slice from bottoms of tomatoes so they stand upright.)

3. 3

   With a small spoon or small lemon baller carefully hollow out the tomatoes.

4. 4

   Line a baking sheet with paper towels.

5. 5

   Invert tomatoes on the towels.

6. 6

   Let stand 30 minutes to drain.

7. 7

   Meanwhile, for filling, in a food processor bowl combine avocado, cream cheese, pesto, and lemon juice.

8. 8

   Cover; process until smooth.

9. 9

   Spoon filling into a pastry bag fitted with a large plain round or open star tip.

10. 10

    Place tomatoes, open sides up, on a serving platter.

11. 11

    Pipe filling into the tomato cups.

12. 12

    Serve immediately or cover loosely and refrigerate up to 4 hours before serving.

13. 13

    Sprinkle with snipped basil before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.