PRIZE TESTED RECIPES
5
$400 WINNER
Judy Castranova,
n ew bern, nc
ONE-BITE HORS D’OEUVRE CATEGORY, DECEMBER 2009
AVOCADO PESTO-STUFFED TOMATOES
30
cherry tomatoes (about
1V4
pints)
/4
medium avocado, pitted,
peeled,and cutup
2
oz. cream cheese, softened
2
Tbsp. homemade or
purchased basil pesto
i
tsp. lemon juice
Snipped fresh basil (optional)
1.
C u t a thin slice from the top of each tomato.
( If desired, cut a thin slice from bottoms of
tomatoes so they stand upright.) W ith a sm all
spoon or sm all m elon b aile r carefully hollow out
the tomatoes. L in e a b a tin g sheet w ith paper
towels. In ve rt tomatoes on the towels. L e t stand
30
m inutes to drain.
2.
M eanw hile, for filling , in a food processor bowl
com bine avocado, cream cheese, pesto, and
lem on juice. Cover; process u n til smooth. Spoon
fillin g into a pastry bag fitted w ith a large p lain
round or open star tip.
3.
Place tomatoes, open sides up, on a serving
platter. Pip e fillin g into the tomato cups. Serve
im m e d ia te ly o r cover loosely and refrigerate up
to
4
hours before serving. S p rin k le w ith snipped
b asil before serving. MAKES
30
APPETIZERS.
J i
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occasion, visit BHG.com/food
PRIZE TESTED RECIPES® CONTEST DETAILS SEE PAGE 223
