Avocado-stuffed Tomatoes

Description

Recipe By: TJ Hill - Appetites Catered

• Yields: 12 servings

Ingredients

• 2 pints cherry tomatoes — stemmed
• 3 avocados — skinned and pitted
• 8 ounces cream cheese — room temperature
• 1 tablespoon sweet onion — very finely minced
• 1 tablespoon garlic — very finely minced
• 1 teaspoon fresh lemon juice — strained
• 1 teaspoon fruit fresh
• ¼ teaspoon Tabasco sauce
• 1 teaspoon salt
• ¼ cup tomato concasse
• ½ cup sour cream
• ¼ cup sliced black olives
• 1 head butter lettuce — separated into leaves

Procedures

1. Slice tops from cherry tomatoes.
2. Hollow-out with a small melon baller.
3. Invert onto paper towels to drain.
4. Combine avocados and cream cheese in a food processor.
5. Add onions, garlic, lemon juice, fruit fresh, tabasco, and salt.
6. Process to a smooth puree.
7. Pipe into tomato shells.
8. Pipe sour cream on top.
9. Place onto a lettuce-lined serving platter.
10. Garnish with sliced olives and tomato concasse.
11. Serve slightly chilled.