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Cherry Tomatoes Stuffed with Avocado

Cherry Tomatoes Stuffed with Avocado


These bite-sized tomatoes are like a mini serving of guacamole, and are given an extra kick with curry powder and chili powder.

Ingredients

  • 30 large cherry tomatoes
  • 1 large ripe avocado
  • 1/2 Teaspoon curry powder
  • 1/2 Teaspoon grated onion
  • 2 Tablespoons lemon juice
  • 1/2 Teaspoon chili powder
  • Salt and pepper, to taste

Directions

Cut thin slices off the top of the tomatoes and scoop out the pulp with a spoon.

In a medium bowl, mash the avocado with all the spices until smooth. Fill the tomatoes with avocado mixture. Serve chilled or at room temperature.

Nutritional Facts

Servings10

Calories Per Serving44

Folate equivalent (total)25µg6%


Recipe Summary

  • 30 cherry tomatoes (about 1-1/4 pints)
  • ½ medium avocado, pitted, peeled, and cut up
  • 2 ounces cream cheese, softened
  • 2 tablespoons homemade or purchased basil pesto
  • 1 teaspoon lemon juice
  • Snipped fresh basil (optional)

Cut a thin slice from the top of each tomato. (If desired, cut a thin slice from bottoms of tomatoes so they stand upright.) With a small spoon or small lemon baller carefully hollow out the tomatoes. Line a baking sheet with paper towels. Invert tomatoes on the towels. Let stand 30 minutes to drain.

Meanwhile, for filling, in a food processor bowl combine avocado, cream cheese, pesto, and lemon juice. Cover process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip.

Place tomatoes, open sides up, on a serving platter. Pipe filling into the tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving. Makes 30 appetizers.


Directions

Remove stems from tomatoes.

Cut each in half crosswise.

Scoop out and discard seed pockets.

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

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

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

With two spoons, pile about 1 teaspoon of filling into each tomato half. (or use a pastry bag if you have one for faster preparation)

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

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


Stuffed Cherry Tomatoes Recipe

In the Spring when planning your garden, set aside room for a cherry tomato bush. Did you know that there are cherry tomato varieties that come in, red, yellow, green and even black? There is nothing like walking out into your garden and plucking the plump warm cherry tomatoes fresh for your dinner salad or appetizers like the stuffed cherry tomatoes. If you want a bit more than a bite size stuffed cherry tomato, try using plum or grape tomatoes with this recipe. They are slightly bigger and can hold more stuffing.

Cut a small portion off the bottoms of each tomato so they will sit on a try without rolling. slice off the tops of each tomatoes and scoop out centers with the small end of a melon scope to make a hollow yet sturdy shell discard centers. TIP: Turn cherry tomatoes upside down and use the bottom for the top when stuffing. This keeps them standing straight.

Invert tomatoes onto damp paper towels and cover with plastic wrap. Refrigerate until ready to fill.

Using a small spoon, fill each tomato with about 1 teaspoon of the filling of your choice. Refrigerate until ready to serve. Remove from refrigerator 15 minutes before serving.

Goat Cheese Filling:

1/4 pound fresh goat cheese
1/4 cup minced fresh basil leaves
1/2 teaspoon salt or to taste
1/2 teaspoon freshly ground pepper

In a bowl, combine the cheese, basil, salt, and pepper. Mix with a fork until well blended.

Mozzarella Cheese Filling:
1 to 2 teaspoons pine nuts, toasted and coarsely chopped
4 ounces fresh soft Mozzarella Cheese
2 tablespoon chopped oil-packed sun-dried tomatoes
1 teaspoon chopped fresh chives
Salt and freshly ground pepper

Preheat oven to 350 degrees F.

Place pine nuts on a baking sheet bake for 10 minutes or until a light golden brown. In a bowl, combine mozzarella cheese, sun-dried tomatoes, pine nuts, and chives. Season to taste with salt and pepper.

BLT Filling:
1 1/2 pound lean bacon
Mayonnaise

In a large frying pan over medium-high heat, fry bacon until crisp drain and crumble into bits. In a small bowl, combine bacon bits and mayonnaise stir to moisten.

Creamy Shrimp Filling:
1/4 pound cooked shrimp – peeled and deveined
1/2 (8 ounce) package cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons Parmesan cheese
1 teaspoon prepared horseradish
1/2 teaspoon fresh-squeezed lemon juice
Salt and pepper to taste

In a food processor, mix the shrimp, cream cheese, mayonnaise, Parmesan cheese, horseradish, and lemon juice. Season with salt and pepper. Blend until smooth.

Guacamole Filling:
1 clove of garlic, minced
1/2 teaspoon salt or to taste
1 large ripe avocado
Fresh-squeezed lime juice

Mash the ripe avocado with a fork until smooth add the minced garlic. Add some of the tomato pulp to the mashed avocado. Add a little lime juice.

Crab Filling:
1/2 pound cooked crabmeat, finely chopped
1/4 cup diced celery, very finely chopped
1 tablespoon cashew nuts, chopped fine
1/4 teaspoon Worcestershire sauce
1/8 teaspoon salt or to taste
1/2 teaspoon fresh tarragon, chopped (or 1/4 teaspoon dried tarragon)
1/2 to 1 tablespoon mayonnaise

In a bowl, combine crabmeat, celery, cashew nuts, Worcestershire sauce, salt, tarragon, and mayonnaise (use just enough mayonnaise to moisten and hold ingredients together).


Making the Roasted Garlic, Tomato, and Avocado Salsa

Now we’ve got that out of the way, let’s talk about this insanely delicious salsa.

Remember how we bake the sweet potatoes on a baking sheet? Well, we also throw a few unpeeled garlic cloves on there, too. This way, as the potatoes bake, so does the garlic. It gets sticky, soft and a little chewy.

When it’s roasted, squeeze the roasted garlic into a bowl with tomatoes, avocado, jalapeño, cilantro, and lime juice. Everything is tossed with salt and pepper and then is ready to top our perfectly baked sweet potatoes!

A+J’s Tip: Add a little healthy protein to the salsa with beans — black beans or chickpeas would be great. See how we cook dried chickpeas, here

The potatoes are soft and sweet and the salsa is fresh, bright, and full of flavor.


  • cherry tomatoes (round, not grape tomatoes) 24 24
  • ripe avocado 1 1
  • lime (juiced) 1 1
  • garlic (minced or grated) 1 clove 1 clove
  • chopped fresh cilantro (divided use) 2 tbsp 2 tbsp
  • salt 1/2 tsp 1/2 tsp
  • black pepper 1/2 tsp 1/2 tsp

Bell Pepper Poppers

Curried Roasted Beet Hummus

Healthy Snack Mix - Foodie Recipe


Heart-Healthy Chipotle Avocado Stuffed Cherry Tomatoes

This Love One Today® fresh avocado recipe is another way to make the American Heart Association® recommendations part of your healthy lifestyle. Wow guests and after school snack lovers with these tasty little-stuffed tomatoes that deliver a hint of spice.

Save this recipe for later!

Get Started

Servings:

  • Recipe serving size: 2 tomatoes
  • Number of servings: Adjust Reset

Ingredients:

  • 14 large cherry or cocktail tomatoes (1-1/2inch diameter)
  • 1 ripe, fresh avocado, halved, pitted and peeled
  • 1/2 cup low fat Greek yogurt
  • 2 Tbsp. cilantro, chopped
  • 2 tsp. lime juice
  • 1/4 tsp. chipotle chili powder
  • 14 cilantro leaves for garnish

Instructions:

  1. Slice the tops off the tomatoes and scoop out seeds and pulp. Drain, cut side down on paper towels.
  2. In a blender, puree the avocado, Greek yogurt, cilantro lime juice and chipotle chili powder until smooth and blended.
  3. Spoon or pipe avocado filling into centers of tomatoes.
  4. Garnish with cilantro leaves.

Notes & Tips:

Nutrition Facts

7 servings per recipe
Serving Size 1 serving (84g)

Amount Per Serving
Calories 60
% Daily Value*
Total Fat 3.5g 5%
Saturated Fat 0.5g 3%
Trans Fat 0g -
Polyunsaturated Fat 0g -
Monounsaturated Fat 2g -
Cholesterol 0mg 0%
Sodium 20mg 1%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 7%
Total Sugars 3g -
Includes 0g Added Sugars 0%
Protein 3g -
Vitamin D 0mcg 0%
Calcium 63mg 4%
Iron 0.78mg 4%
Potassium 296mg 6%
Vitamin A 22mcg 2%
Vitamin C 15mg 15%
Vitamin E 0.65mg 4%
Vitamin K 25mcg 20%
Thiamin 0.05mg 4%
Riboflavin 0.11mg 8%
Niacin 0.96mg 6%
Vitamin B6 0.11mg 6%
Folate 29mcg DFE 8%
(0mcg folic acid) -
Vitamin B12 0.16mcg 6%
Pantothenic Acid 0.46mg 10%
Choline 11mg 2%
Phosphorus 62mg 4%
Magnesium 23mg 6%
Zinc 0.45mg 4%
Selenium 2mcg 4%
Copper 0.09mg 10%
Manganese 0.15mg 6%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Avocado Pesto Stuffed Cherry Tomatoes

I found this recipe in the December 2009 issue of Better Homes and Gardens magazine. My assumption is that the recipe was included in the issue as a holiday appetizer because of it's festive red and green colors. I was instantly intrigued by the recipe, but not for my Christmas party. I tore the page out of the magazine and stashed it in my summer recipes file. Finally summer came, but I hadn't found the perfect occasion to serve this fussy lil' appetizer. Until this Saturday. on Saturday night my husband and I participated in our neighborhood wine walk. Similar in concept to a progressive dinner, we travelled from house to house, spending about 45 minutes at each stop, tasting wine and sampling appetizers. 12 couples participated, however, we only travelled to 5 houses. This meant that we could team up with the hosting houses so that everyone contributed something. My friend Chris was hosting stop #3 and I was happy to co-hostess her stop with another one of our friends, Kelly. We definitely put out the the most food. I volunteered to bring bruschetta (which is turning out to be my signature summer side) and these avocado pesto stuffed cherry tomatoes. Our hostess picked up a Spanish Red Wine (Garancha de Fuego), some delicious boneless wings, an assortment of baked goodies and Kelly provided a spinach dip in addition to a semi-dry white wine with a bit of fizz.(I can't remember what that one was called).

Here's a picture of some of the food. snapped just as we saw the rest of the wine walkers coming down the sidewalk toward stop #3.

If you're a wino wine enthusiast like me, this is a great opportunity to try a variety of wine and see what others enjoy. I think that each house featured 2 types of wine, so 10 varieties in all. And if you're a total pig foodie like me it's a great chance to try some delicious food. I can't name everything that I ate, but some standouts from each house were: Homemade salsa and bread with a hot cheese dip at stop #1, a yummy BLT dip and Greek phyllo pies stuffed with spinach and feta at stop #2, of course, all of the food at stop # 3 was wonderful : ), a gooey brie with butterscotch sauce at stop #4, and chicken shumai at stop #5. I couldn't help but notice that my shorts were awfully snug the next day. As next month will mark our two year anniversary in this house. we are still relatively new to our established neighborhood. This was a great way to meet and get better acquainted with some of our neighbors. I'd definitely recommend organizing one of these events in your neighborhood. If you're not a wine drinker, no problem! Some of the participants just carried along their beverage of choice, passing on the wine and enjoying the food and company.

The stuffed cherry tomatoes proved an excellent addition to our stop # 3 snack table. They do require a bit of time and effort, but in my opinion, they were SO worth it! Some of my neighbors thought the same, because I received quite a few compliments on my contribution to the wine walk.

This recipe starts out simple enough. Wash some cherry tomatoes. The recipe calls for 30, but I used 40 and doubled the filling recipe.

Next, cut a thin slice from the top of each tomato. I'd also recommend cutting a very thin slice from the bottom too, so that they don't roll around when you try to plate them. I tried to skip that step at first, but when my tomatoes began rolling around after I filled them, I had to go back and level each and every bottom.

With a sharp paring knife, I cut down into each tomato a bit to "core" it.

It looked like this when I finished the step. Now I only needed to scrape the inside to remove the seeds.

After testing a couple of other options, I settled on a rickety, old school, vegetable peeler as the perfect tool for the job. Gently, scrape out the seeds. I stress gently, because I ruined the first couple of tomatoes in my attempt to cut and seed them. Once seeded, turn them upside down on a plate lined with paper towel and let them drain for 30 minutes.

This whole process takes quite a bit of time, so you might want to pull up a chair and sit while you execute this step. I kept a little bowl for the "lids and guts" next to me.

While the tomatoes drained, I set about making my pesto. You can do this in the mixer, food processor, or blender. I used my Cuisinart CSB-76BC SmartStick 200-Watt Immersion Hand Blender, Brushed Chrome I combined the ingredients: cream cheese, avocado, prepared pesto, and lemon juice in the provided blender container.

Seconds later, the filling was ready!

Here are my hollowed and drained tomatoes, ready for filling.

I didn't get a shot of the filling step, but I filled one of my cake decorating bags with the filling and piped it into each cherry. A plastic baggie with the corner cut off would work just fine here too. After I filled them, I sprinkled fresh, chopped basil over the plate.

These really do make for a lovely presentation. and they're tasty too! I must've popped about half a dozen into my mouth while I was making them.

If you're not serving these at your home, I recommend tranporting them (tightly packed) in a covered container and then plating and garnishing with the basil when you reach your destination. This will save you the stress of watching these lil' beauties slide around on the plate as you make your way to the party. If they topple into one another, they get the messy pesto filling all over the place! I'm just sayin'.

Avocado Pesto-Stuffed Tomatoes recipe from Better Homes and Gardens original recipe found HERE

Prep: 40 minutes (I bet to differ)
Stand: 30 minutes

Ingredients
30 cherry tomatoes (about 1-1/4 pints)
1/2 medium avocado, pitted, peeled, and cut up
2 oz. cream cheese, softened
2 Tbsp. homemade or purchased basil pesto
1 tsp. lemon juice
Snipped fresh basil (optional)
Directions
1. Cut a thin slice from the top of each tomato. (If desired, cut a thin slice from bottoms of tomatoes so they stand upright.) With a small spoon or small lemon baller carefully hollow out the tomatoes. Line a baking sheet with paper towels. Invert tomatoes on the towels. Let stand 30 minutes to drain.

2. Meanwhile, for filling, in a food processor bowl combine avocado, cream cheese, pesto, and lemon juice. Cover process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip.

3. Place tomatoes, open sides up, on a serving platter. Pipe filling into the tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving. Makes 30 appetizers.

Nutrition Facts
Calories 18, Total Fat (g) 1, Saturated Fat (g) 1, Cholesterol (mg) 2, Sodium (mg) 16, Carbohydrate (g) 1, Total Sugar (g) 1, Vitamin C (DV%) 4, Calcium (DV%) 1, Iron (DV%) 1, Percent Daily Values are based on a 2,000 calorie diet

Notes: I found that a vegetable peeler, like the one pictured in this post was ideal for scraping out the seeds. A small spoon or melon baller would have proved to large to stick into the top of the tomato, thus mutilating the edible, pretty red bowl. Also, I'd recommend making 1 1/2-2 X more filling so that you have plenty to top off the tomatoes and room for mistakes. Finally, I don't recommend making these a day ahead or the morning before your event. Even with the lemon juice in the filling, the filling was un-appetizingly browned on the few that I had leftover the next day. Edible, but not as pretty.


Recipe Summary

  • 30 cherry tomatoes (about 1-1/4 pints)
  • ½ medium avocado, pitted, peeled, and cut up
  • 2 ounces cream cheese, softened
  • 2 tablespoons homemade or purchased basil pesto
  • 1 teaspoon lemon juice
  • Snipped fresh basil (optional)

Cut a thin slice from the top of each tomato. (If desired, cut a thin slice from bottoms of tomatoes so they stand upright.) With a small spoon or small lemon baller carefully hollow out the tomatoes. Line a baking sheet with paper towels. Invert tomatoes on the towels. Let stand 30 minutes to drain.

Meanwhile, for filling, in a food processor bowl combine avocado, cream cheese, pesto, and lemon juice. Cover process until smooth. Spoon filling into a pastry bag fitted with a large plain round or open star tip.

Place tomatoes, open sides up, on a serving platter. Pipe filling into the tomato cups. Serve immediately or cover loosely and refrigerate up to 4 hours before serving. Sprinkle with snipped basil before serving. Makes 30 appetizers.


These stuffed avocados are not exactly in line with my formula - BUT they are still v. healthy and SO filling!