Being in Florida for Thanksgiving has allowed Christi and I to look through magazines looking for different meals, quick and easy, since she is now the proud mom of a 2 month old precious little girl. We came across this one and it is a winner:
30 cherry tomatoes ( about 1 1/4 pts)
1/2 of a medium avocado, seeded, peeled and cut up
2 oz cream cheese, softened
3 tables basil pesto
1 teas lemon juice
Snipped fresh basil
Cut a thik slice from the top of each tomato. If desired, cut a thin slice from the bottom of each tomato so it stands upright.
Using a small spoon or small melon baller, carefully hollow out tomatoes. Linve a baking sheet withh paper towels. Invert tomatoes onto the towels. Let stand for 30 min to drain.
Meanwhile, for filling, in a food processor, combine avocado, cream cheese, pesto, and lemon juice. Cover and process just until combined.
Place tomatoes, open ends up on a serving platter. Spoon filling into the tomato cups. If desired, cover loosely with plastic wrap and chill for up to 4 hours. If desired, sprinkle with snipped basil before serving and serve on basil leaves. Makes 30.
Chocolate Castles 