Stuffed Cherry Tomatoes

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This appetizer is not only appealing, but delicious.  I made this recipe for a dinner I had and it was a hit.  There were no leftovers and many positive reviews.  Preparing the tomatoes was a little time consuming, but the use of a melon baller proved to be worth the small investment.  I did make some of these vegetarian by omitting the bacon and they tasted just as delicious.  This recipe comes from Southern Living's February 2007 issue.

Ingredients

2 pints cherry tomatoes (look for larger cherry tomatoes)

1 avocado, peeled and diced
1 teaspoon lemon juice
1/4 cup mayonnaise
8 cooked bacon slices, crumbled
2 green onions, finely chopped
Salt and pepper to taste

1. Cut a small slice from the top of each tomato; scoop out pulp with a small spoon or melon baller, and discard pulp. Place tomatoes, cut sides down, on paper towels, and let drain 15 minutes. To help the tomatoes stand, I cut a very thin slice from the bottom as well to flatten it.

2. Meanwhile, combine avocado and lemon juice in a small bowl, stirring gently; drain. Stir together mayonnaise, bacon, and green onions; add avocado mixture, and stir gently until combined.

3. Spoon avocado mixture evenly into tomato shells. Cover with plastic wrap, and chill 1 hour. Sprinkle with salt and pepper to taste just before serving.