Combine avocado and lemon juice in blender; puree until smooth. Add garlic, basil, cream cheese, salt and red pepper seasoning; blend until smooth. Transfer to medium-size bowl. Refrigerate mixture until stiff enough to pipe into tomatoes. While avocado cream is chilling, cut very thin slice of tops of tomatoes; scoop out. Drain upside-down on paper toweling. Fit pastry bag with rosette tip; fill with avocado mixture; pipe into tomatoes. (Or fill tomatoes with small spoon.) Garnish tops with small sprig of parsley.
Your Cherry Tomatoes Stuffed with Avocado Cream is ready. Buon appetito!
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