Avocado Pesto-Stuffed Tomatoes

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

1. Cut a thin slice from the top of each tomato.
2. (If desired, cut a thin slice from bottoms of tomatoes so they stand upright.)
3. With a small spoon or small lemon baller carefully hollow out the tomatoes.
4. Line a baking sheet with paper towels.
5. Invert tomatoes on the towels.
6. Let stand 30 minutes to drain.
7. Meanwhile, for filling, in a food processor bowl combine avocado, cream cheese, pesto, and lemon juice.
8. Cover; process until smooth.
9. Spoon filling into a pastry bag fitted with a large plain round or open star tip.
10. Place tomatoes, open sides up, on a serving platter.
11. Pipe filling into the tomato cups.
12. Serve immediately or cover loosely and refrigerate up to 4 hours before serving.
13. Sprinkle with snipped basil before serving.
14. Makes 30 appetizers.

tomatoes, avocado, cream cheese, basil pesto, lemon juice, fresh basil

Taken from www.food.com/recipe/avocado-pesto-stuffed-tomatoes-413745 (may not work)