CHERRY TOMATOES STUFFED WITH GUACAMOLE   
  Ingredients :
    30 cherry tomatoes
    2 medium size avocados, peeled and diced
    2 tablespoons, green onion
    1 ½ cilantro leaves, finely chopped
    8 oz (225 g) cream cheese
    Olive oil (optional)
    Drops of Tabasco
    Salt
    Chopped parsley, to sprinkle over

  Preparation:

Cut a thin horizontal slice from the stem end and carefully scoop out the flesh and seeds. Invert cherry tomatoes on a rack with paper towel and let tomatoes drain for 30 minutes.

Blend avocado, with green onion, cilantro and cream cheese. If puree is too thick a little olive oil may be added. Season with salt, pepper and Tabasco.

Fill cherry tomatoes with guacamole and sprinkle over with chopped parsley.
 
        Yield: 30 appetizers
       
 
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