Meatless Monday – Avocado Pesto Stuffed Tomatoes

Don’t let this post fool you. I’m in China and when you are reading this, I’m most likely not blogging. I actually wrote it before I left and scheduled it to post today because I’ve been dying to share this Meatless Monday recipe with you for a long, long time.

These cute little hors d’oeuvres were something I made way back in December. Yes, December. I served them at my annual girlfriends after-Christmas party, but thought they would be more appropriately suited for a spring/summer blog post, so today you have it!

Once the bounty of fresh summer tomatoes hits, I’ll be whipping up batches of these for every cookout and party I go to! Enjoy~

Avocado Pesto Stuffed Tomatoes

Makes 30 appetizers. From Better Homes and Gardens.


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


Cut a thin slice from the top of each tomato and a thin slice from the bottoms of the 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. (if you don't have this, you can also just use a ziploc bag with a snip out of one corner)

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.

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