just pretend I’m your mom

I want you to know that I am here for you! Here to make mistakes and tell you about them, so that you don’t make the same mistakes, kinda like parents try to do for their kids. The only difference, as rational adults, certainly you will listen better than the average teenager does!

My most recent faux pas? While shopping for the ingredients for about a half-dozen appetizers for an upcoming party, I didn’t follow my shopping list.  I had written “cherry tomatoes” on both my Costco and my Trader Joe’s lists. I went to Costco first and purchased a 2-pound package of those cute little “cherub” egg-shaped tomatoes.  Next, I was in Trader Joe’s I saw “cherry tomatoes” and thought, “Oh, I’ll have plenty of those from that huge package from Costco,” and promptly crossed them off the list.

Bad move! I needed real “cherry” tomatoes for this recipe, round and substantially larger than those little cherubs. Dang, it… but was I going to make another run to the market?

No way, do with what you’ve got, that’s my motto … OK, not so much as a motto as admission to the fact that I’m just lazy! So be sure and use cherry tomatoes, they will be easier to hollow out, easy to fill, and will stand up so much better on the serving tray…

The second cherry tomato recipe, which cherubs work perfectly, will be posted in a couple of days.

Avocado and Pesto Stuffed Cherry Tomatoes

30 cherry tomatoes
1/2  medium avocado, pitted
2  ounces cream cheese, room temperature
2  tablespoons purchased basil pesto
1  teaspoon fresh lemon juice

Cut a thin slice from the top of each tomato.  Carefully, cut a thin slice from the bottoms of tomatoes so they stand upright when filled and placed on a platter. With the paring knife carefully cut out the center of the tomato and use the knife or a small spoon carefully hollow out the tomatoes.  Place the hollowed tomatoes upside down on a rack to drain. Let stand for 30 minutes.

Meanwhile, use a spoon to scoop the flesh from the avocado half into the bowl of a food processor fitted with a metal blade.  Add the cream cheese, pesto, and lemon juice. Process until completely smooth. Scoop filling into a pastry bag fitted with a large plain round tip.

Place tomatoes, and cut sides up, on a serving platter. Pipe filling into the hollowed tomato. Serve immediately or cover loosely and refrigerate up to 4 hours before serving.

Makes 30