Guacamole Cherry Tomatoes

1. 1

   Remove stems from tomatoes.

2. 2

   Cut each in half crosswise.

3. 3

   Scoop out and discard seed pockets.

4. 4

   Lay, cut side down, on paper towels for about 30 minutes.

5. 5

   Peel and remove pit from avocado, In small bowl, mash avocado coarsely with fork.

6. 6

   Stir in lemon juices finely chopped onion, garlic and salt until blended.

7. 7

   With two spoons, pile about 1 teaspoon of filling into each tomato half.

8. 8

   (or use a pastry bag if you have one for faster preparation)

9. 9

   If made ahead you can refrigerate for up to 4 hours.

10. 10

    Optional, cook bacon in wide frying pan over medium heat until crisp; drain; let cool, then crumble and sprinkle over filled tomatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.