Avocado Pesto-Stuffed Tomatoes

There is a couple in half of my classes that I curse under my breath and have secretly nicknamed "the chemistry couple". Mainly because I first experienced them in a chemistry class, but partly because they have such chemistry...or at least they want the rest of the class to think that they do.

I hope they break up. This may sound harsh but there I am, sitting in class, being oh-so-studious. And there's a couple sitting in front of me who can't keep their hands to themselves. Hand holding while taking pages of notes is never okay. And kisses between questions should never be considered. Triggers my gag-reflex every time.

Stop being so happy and in love! It's disgusting. Or at least do it outside of school. In a room that doesn't have the word "class" in front of it.

I realize I sound like the Grinch on Christmas, so here are some red and green appetizers. See how I tied those two completely random and seemingly unrelated things together? Bet you didn't see that coming. Just like I didn't see my Chemistry Class requiring a PG-13 rating! You're lucky because these are a much prettier sight, and legally edible.

My brother was a tad weirded out by the green filling at first, but after eating a few he was raving. "Try these, they look weird but they're good, just add some salt and pepper." (Salt and pepper is a must by the way.) They are so creamy and flavorful, I can only imagine how much better they'll be with fresh from the garden tomatoes this summer!

Cut off the top of each cherry tomato.

Slice a small sliver from the bottom, so it stands upright.

Scoop out the seeds and insides.

Flip upside down and allow the excess moisture to drain.

Use a spoon to scoop out half of an avocado.

Blend avocado, cream cheese, pesto, lemon juice,

and salt and pepper in a food processor.

Spoon avocado mixture into a piping bag.

Pipe mixture into each hallowed tomato.

Sprinkle with salt and pepper.

Slightly adapted from BHG, here

Ingredients:
30 cherry tomatoes
1/2 medium avocado
2 ounces cream cheese, room temperature
2 tablespoons basil pesto
1 teaspoon lemon juice
salt and pepper to taste

1. Wash tomatoes. Cut a thin slice off the top of each tomato, and a thinner slice from the bottom (so it will stand upright).
2. Scoop out the insides of each tomato using a small lemon baller or a spoon. Allow tomatoes to drain upside down on paper towels for about 30 minutes.
3. In a food processor blend the remaining ingredients until smooth. 
4. Use a pastry bag fitted with a large round or open star tip to pipe filling into each hallowed tomato.
5. Sprinkle with salt or pepper as needed. Serve or cover and refrigerate for up to 4 hours before serving.

Note: If you cut too much off of the bottom use one of your cut slices to seal the hole.


Linking to: Totally Tasty Tuesday, Tasty Tuesdays, Trick or Treat Tuesday, This Weeks Cravings, We Did It Wednesday, Shine on Fridays