Thursday, January 6, 2011

Tomato Recipe Disaster

Every once in a while I stumble upon a recipe that I think is going to be the bee's knee's. For New Years Eve I decided to try a new recipe to take to a party (kiss of death) and opted to make Avocado Pesto-Stuffed Tomatoes. As you can see in the picture they are as cute as a button.

The filling was a snap and very tasty according to Anthony. Where the problem turned up it's ugly head was with the actual tomatoes. We decided to make a double batch of appetizers and Anthony picked up two bag of cherry tomatoes. As it would happen tomatoes off season can be unpredictable and in our case very soft. Anthony and I spent over an hour attempting to hollow out the slippery little suckers and went from 60 tomatoes to about only 12 that were usable. Our only recourse was to take the smallest platter we have (we are talking ultra small here) and then stop at the store to pick up a replacement appetizer to redeem ourselves. Our poor little dozen stuffed tomatoes ended up costing about $20. I think Anthony is still in shock over the cost of Pesto. No wonder I do most of the grocery shopping.

Going forward I think we will make this recipe again (the filling was delicious) but we will wait for tomatoes to be in season. The recipe is from Better Homes and Gardens.

Avocado Pesto-Stuffed Tomatoes

30 cherry tomatoes (about 1-1/4 pints)
1/2 medium avocado, pitted, peeled, and cut up
2 oz. cream cheese, softened
2 Tbsp. homemade or purchased basil pesto
1 tsp. lemon juice
Snipped fresh basil (optional)

1. 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 melon baller carefully hollow out the tomatoes. Line a baking sheet with paper towels. Invert tomatoes on the towels. Let stand 30 minutes to drain.

2. 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.

3. 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.

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