Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
30 cherry tomatoes
2 medium size avocados, peeled and diced
2 tablespoons, green onion
1 cilantro leaves, finely chopped
8 oz (225 g) cream cheese
Olive oil (optional)
Drops of Tabasco
Chopped parsley, to sprinkle over


Cut a thin horizontal slice from the stem end and carefully scoop out the flesh and seeds. Invert cherry tomatoes on a rack with paper towel and let tomatoes drain for 30 minutes.

Blend avocado, with green onion, cilantro and cream cheese. If puree is too thick a little olive oil may be added. Season with salt, pepper and Tabasco.

Fill cherry tomatoes with guacamole and sprinkle over with chopped parsley.
        Yield: 30 appetizers
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved