Guacamole Stuffed Cherry Tomatoes

A fun and fresh no-cook appetizer made with ripe avocados and juicy cherry tomatoes, these bites are perfect for summer gatherings.

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Prep Time 15

Total Time 15

Servings: 6 servings

Course: Appetizer, Snack

Cuisine: American, Mexican

Calories: 70

Ingredients Method Notes

Ingredients

Main Ingredients

24 to 30 pieces cherry tomatoes Look for firm and similar-sized tomatoes.
2 pieces ripe avocados Should be ripe but not mushy.
1 to 2 tablespoons fresh lime juice Start small and taste.
2 tablespoons finely chopped red onion Optional.
1 small clove garlic Minced, or use a pinch of garlic powder.
2 tablespoons chopped cilantro Or parsley if cilantro is not preferred.
to taste pinch salt
to taste pinch pepper

Optional Add-Ins

to taste diced jalapeno For a spicy kick.
to taste cumin
to taste crumbled cotija cheese For added richness.
to taste smoked paprika For an extra flavor dimension.

Method

Preparation

Wash the cherry tomatoes and pat them dry. Slice a thin piece off the top of each tomato.
Use a small spoon or a melon baller to gently scoop out the seeds and watery insides. Place the hollowed tomatoes upside down on a paper towel for 10 minutes to drain.
In a bowl, mash the avocados with lime juice, onion, garlic, cilantro, salt, and pepper until you reach your desired consistency.
Taste the guacamole and adjust flavors with more lime or salt if needed.

Assembly

Spoon or pipe the guacamole into each hollowed tomato.
Optionally, top with a tiny cilantro leaf, a sprinkle of chili flakes, or a crumb of cheese.

Notes

These stuffed tomatoes can be prepared ahead of time. Store tomatoes and guacamole separately in the fridge, and stuff them before serving to prevent them from getting watery.