Avocado Stuffed Tomatoes Food

TOMATO-STUFFED AVOCADOS

Steps:

• In a large bowl, gently toss the tomatoes, onion, basil, salt and pepper. Spoon into avocado halves; drizzle with lime juice.

TOMATO SALAD-STUFFED AVOCADOS

Steps:

• In a small bowl, combine the first nine ingredients. Spoon into avocado halves. Serve immediately.

AVOCADO STUFFED CHERRY TOMATOES

Steps:

• Remove the tops from the tomatoes.
• Scoop out and discard the seeds.
• Drain cut-side down on paper towels.
• In a small bowl beat together the avocado through seasoned salt until smooth.
• Stuff the avocado mixture into the tomatoes.
• Serve sprinkled w/ bacon bits.

INSIDE OUT STUFFED AVOCADOS

Steps:

• Preheat a grill to medium heat.
• Using the tip of a paring knife, cut off a sliver of the skin from the rounded side of each avocado half, so they will lay flat on your serving platter. Score the flesh side of each avocado half in a cross-hatch pattern. Brush the inside of the avocado halves with olive oil and sprinkle with salt and pepper. Place the avocado halves cut-side down on the grill for 1 minute 30 seconds. Turn the avocado halves 90 degrees to get cross-hatch grill marks and cook for another 1 minute 30 seconds. Remove from the grill and place, grilled-side up, on a large platter.
• Stir together the tomatoes, garlic, jalapeno, onion, cilantro, vinegar, salt and pepper in a mixing bowl. Set aside for assembly.
• Whisk together the sour cream, agave, lime juice and hot sauce in a small mixing bowl to form the crema.
• Mound about 2 heaping tablespoons of the vegetable mixture into each avocado half. Drizzle the margarita crema over the avocados. Sprinkle the tortilla chips on top. Serve immediately.

STUFFED AVOCADO WITH CILANTRO MAYONNAISE

Steps:

• Dice the avocado pulp. Combine the pulp with the tomatoes, onion, and olives and mix well. Fill the avocado shells with the avocado mixture. Prepare the cilantro mayonnaise, combining all ingredients and mixing well. Dollop the cilantro mayonnaise on top of each stuffed avocado half.

CHERRY TOMATOES STUFFED WITH AVOCADO

Steps:

• Cut thin slices from the tops of the cherry tomatoes. With a small melon ball cutter, scoop out and discard the seeds and pulp. Sprinkle the insides of the shells lightly with sugar and salt and invert the shells on paper towels to drain for at least 30 minutes.
• In a bowl, mash avocados with sour cream, parsley, lime juice, lemon juice, chives, 1/4 tsp. salt, hot pepper sauce, and 1/4 tsp sugar.
• Using a small knife, fill the tomato shells with avocado mixture. Arrange the tomatoes on a serving dish and serve them chilled.

AVOCADO-STUFFED CHERRY TOMATOES

Steps:

• Cut top off each cherry tomato. Scoop out tomatoes with melon baller, leaving enough for a firm shell. If necessary, cut small slice from bottom so tomatoes stand upright.
• In blender, place remaining ingredients except cilantro. Cover; blend until smooth. Carefully spoon 1 teaspoon avocado mixture into each tomato. Garnish with cilantro.

AVOCADO HALVES STUFFED WITH TOMATO AND FETA

Steps:

• Halve avocado lengthwise, and remove the pit. Top each half with tomato and feta. Drizzle with lemon juice, and garnish with chives and pumpkin seeds. Season with salt and pepper, and serve.

AVOCADO PESTO-STUFFED TOMATOES

Steps:

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