Guacamole Cherry Tomatoes
Cute and colorful finger food perfect for hor'derves. Juicy little pop in the mouth treats. Cherry tomatoes stuffed with guacamole and topped with with bacon bits.
Yield
40 servingsPrep
30 minCook
10 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cherry tomatoes
|
|
| 1 | large |
avocados
ripe |
*
|
| 4 | teaspoons |
lemon juice
|
|
| 1 | tablespoon |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| ½ | teaspoon |
salt
|
|
| 6 | slices |
bacon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cherry tomatoes
|
|
| 1 | large |
avocados
ripe |
*
|
| 2E+1 | ml |
lemon juice
|
|
| 15 | ml |
onions
chopped |
|
| 1 | clove |
garlic
minced |
|
| 2.5 | ml |
salt
|
|
| 6 | slices |
bacon
|
|
Directions
Remove stems from tomatoes.
Cut each in half crosswise.
Scoop out and discard seed pockets.
Lay, cut side down, on paper towels for about 30 minutes.
Peel and remove pit from avocado, In small bowl, mash avocado coarsely with fork.
Stir in lemon juices finely chopped onion, garlic and salt until blended.
With two spoons, pile about 1 teaspoon of filling into each tomato half. (or use a pastry bag if you have one for faster preparation)
If made ahead you can refrigerate for up to 4 hours.
Optional, cook bacon in wide frying pan over medium heat until crisp; drain; let cool, then crumble and sprinkle over filled tomatoes.
