Cherry Tomatoes Stuffed With Avocado

Name: Cherry Tomatoes Stuffed With Avocado
Yield: 4 servings
Ingredients: 1 1 pint large cherry tomatoes (about 30); 1 2 medium ripe avocados; 1 2 tablespoons sour cream; 1 2 tablespoons minced parsely; 1 4 teaspoons lime juice; 1 2 teaspoons lemon juice; 1 2 teaspoons minced chives; 1 1/2 teaspoon salt, plus more for sprinkling; 1 1/4 teaspoon hot pepper sauce; 1 1/4 teaspoon sugar; 1 plus more for sprinkling

From the kitchen of Carly

Hollowed cherry tomatoes cradling a bright avocado mixture spiked with lime, lemon, and hot sauce. Creamy, tangy, and small enough to pop whole. These little bites work as appetizers or a light side that actually satisfies.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 pint large cherry tomatoes (about 30)
12 medium ripe avocados
12 tablespoons sour cream
12 tablespoons minced parsely
14 teaspoons lime juice
12 teaspoons lemon juice
12 teaspoons minced chives
11/2 teaspoon salt, plus more for sprinkling
11/4 teaspoon hot pepper sauce
11/4 teaspoon sugar
1plus more for sprinkling

Instructions

Cut thin slices from the tops of the cherry tomatoes. With a small melon ball cutter, scoop out and discard the seeds and pulp. Sprinkle the insides of the shells lightly with sugar and salt and invert the shells on paper towels to drain for at least 30 minutes.
In a bowl, mash avocados with sour cream, parsley, lime juice, lemon juice, chives, 1/4 tsp. salt, hot pepper sauce, and 1/4 tsp sugar.
Using a small knife, fill the tomato shells with avocado mixture. Arrange the tomatoes on a serving dish and serve them chilled.