Cherry Tomatoes Stuffed with Guacamole (recipe) Thanks Susie

[Guest guest]

I have yet to even stuff a cherry tomato. Don't ask me why. I will try this one. It's in the files already now.

I love those and usually just toss them in salad ot make them into light pasta sauces. Yum.....Donna"artichoke72x" <artichoke72x wrote:

these are a great appetizer. add minced onion,cilantro, and jalapenos to the quacamole to spice itup a bit.Cherry Tomatoes Stuffed with Guacamole24 ripe cherry tomatoes1 clove of garlic, peeled1/2 teaspoon salt1 large ripe avocadofresh lime juiceSmall coin sized corn chipsSlice tops off cherry tomatoes and scoop out insides.Reserve 1/2 cup of the pulp and discard the rest.With a fork, mash clove of garlic with the salt tomake paste. Mash the ripe avocado until smooth. Addthe garlic mixture. Add the tomato pulp to the mashedavocado. Add a little lime juice.Stuff the cherry tomatoes with this mixture. These canbe chilled for a hour or so. When ready to serve,stick a corn chip in the guacamole in each tomato.Do You

? "We take a walk, the sun is shining down.Burns my feet as they touch the ground."Good Day Sunshine - Beatles

[Guest guest]

I will definitely try the guac stuffing... but you gotta try this one! :-)

 

Cherry Tomatoes with Lemon-Walnut Pesto Stuffing

 

Lemon-Walnut Pesto

1/2 c coarsely chopped toasted walnuts

1/2 c loosely packed fresh basil leaves

1/4 c freshly grated Parmesan cheese

2 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1/4 tsp freshly ground black peper, or to taste

salt to taste

 

To complete the recipe:

12 cherry tomatoes

paprika, fresh basil sprigs, toasted walnut halves (for garnish if

desired)

 

To make the pesto: Process all the pesto ingredients in a food

processor or blender until slightly chunky (pulses are best). Taste

and adjust the seasoning.

 

Halve the tomatoes horizontally. Using a small melon baller or a

spoon, scoop out the seeds and juice. Fill each tomato shell with

about 1 teaspoon of the pesto. Sprinkle lightly with paprika just

before serving.

 

To serve, arrange the stuffed tomatoes on a plate and garnish with

basil sprigs and walnut halves. Serve chilled or at room temperature.

 

from " Vegetarian Appetizers " by Paulette Mitchell