Cherry Tomatoes with Avocado Cream

It's that time of the year when cherry tomatoes are available in abundance.  That tiny little plant that you carefully placed into the warming soil back in late April/early May is now rewarding you with so many tomatoes that it's hard to eat them fast enough.  If you've run out of ideas, here is an easy recipe, perfect for summer, that will make use of them in a very elegant way.

Cherry Tomatoes with Avocado Cream

18 cherry tomatoes
1/2 avocado, pitted, peeled, and cut into quarters
2 oz. cream cheese, softened
1 teaspoon homemade or purchased basil pesto
1/4 teaspoon Old Bay seasoning
1 tsp. lemon juice

 Cut a thin slice from the top and bottom of each tomato. The bottom slice to is keep the tomatoes from rolling, so slice carefully so as not to make a hole in the bottom. With a small, serrated spoon or small melon baller carefully hollow out the tomatoes. Line a plate with paper towels.  After hollowing out each tomato, invert and place on the paper towel-lined plate to drain.  Let set for 30 - 35 minutes.

In the work bowl of a food processor (I used a small one) combine avocado, cream cheese, pesto, Old Bay, and lemon juice; process until smooth. Spoon filling into a pastry bag fitted with a star tip.  Remove tomatoes from paper towel-lined draining plate, invert and place on serving plate. Carefully pipe filling into the tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours.

This post is linked to:
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