Tomato-Guacamole Cups

* Exported from MasterCook *

Tomato-Guacamole Cups

Recipe By : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers Hors d'Oeuvres

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 cherry tomatoes
2 very ripe avocados -- pitted and cubed
1 tablespoon sour cream
1/2 cup minced onion
1 envelope guacamole dip mix
1 teaspoon fresh lemon juice
dash cayenne pepper
sunflower seeds

Cut the tops of cherry tomatoes and reserve. Scoop out centers with a
paring knife or small end of a melon baller. (Save the tomato tops for
garnishing.) Chill the hollow tomatoes until time to fill.

To prepare filling, whip the avocado and sour cream in a blender. Add the
chopped onion, guacamole mix, lemon juice and cayenne.

Pipe the mixture generously into the tomato cups using a pastry bag with a
plain 1/2-inch tip, or use a teaspoon. Top with a sprinkle of sunflower
seeds and cap with the tomato tops. Refrigerate until serving time.

Special Hint: Trim a paper-thin slice off the bottom of the tomatoes to
keep them from rolling.

From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg. (New
Century Publishers, Inc. 1980. ISBN 0-8329-0196-2)
MC formatted by cranew@foothill.net



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