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avocado stuffed tomatoes

(19 ratings)
jeanneben avatar
Blue Ribbon Recipe by
Jeanne Benavidez
@jeanneben
Odessa, TX

A friend brought this to a backyard party once and I really liked it. She was kind enough to give me the easy recipe. I have made it several times and everyone seems to really enjoy the little morsels of coolness.

Blue Ribbon Recipe

Cute as a button, these avocado-stuffed tomatoes are tasty. They're a simple bite-size appetizer with a very creamy filling. Cream cheese adds a wonderful tanginess to the avocado mixture. Yum!

— The Test Kitchen @kitchencrew
(19 ratings)
prep time 30 Min
method No-Cook or Other

Ingredients For avocado stuffed tomatoes

  • 30
    cherry tomatoes (about 1-1/4 pints)
  • 2-3
    medium avocados, pitted, peeled & cut up
  • 4 oz
    cream cheese, room temperature
  • 1/2 tsp
    garlic salt (or to taste)
  • 1/2 tsp
    black pepper (or to taste)
  • 1 Tbsp
    lemon juice
  • 1 Tbsp
    onion, grated or very finely diced

How To Make avocado stuffed tomatoes

  • Slicing top and bottom of cherry tomatoes.
    1
    Cut a thin slice from the top of each tomato so you can scoop out the seeds. (I also cut a very thin slice from the bottom of each tomato so they stand upright.)
  • Scooping the center of the cherry tomatoes.
    2
    Using a small melon baller, carefully scoop out the inside of the tomatoes.
  • Draining the cherry tomatoes.
    3
    Turn them upside down on a paper towel lined cookie sheet and let them stand for about 30 minutes to drain. You can either add the pulp into the filling mixture, or, if there are too many seeds, just discard the pulp.
  • Avocado, cream cheese, garlic salt, pepper, and lemon juice in the food processor.
    4
    Meanwhile prepare the filling...put avocado, cream cheese, garlic salt, pepper and lemon juice in a food processor. Cover and pulse until smooth.
  • Filling placed in a piping bag.
    5
    Add the grated onion to the mixture and stir to blend. Spoon mixture into a piping bag with a round tip or a ziptop plastic bag (cut a small tip off of the plastic bag AFTER you spoon the mixture into it).
  • Cherry tomato stuffed with avocado filling.
    6
    Place the tomatoes, open sides up, on your favorite serving platter. Pipe the filling into the tomato 'cups'. Serve immediately or cover loosely and refrigerate for up to 4 hours.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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