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    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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