Avocado

Snack with an Aussie classic

1 Cut a thin slice from the top of 30 cherry tomatoes.

(If necessary, cut a thin slice from the bottom of each tomato as well so it stands upright.) Using a small spoon or a melon baller, carefully hollow out tomatoes. Invert tomatoes on a baking tray lined with paper towel. Set aside for 30 minutes to drain.

2 To make the filling, combine ½ medium avocado, peeled and mashed, 60g room temperature light

cream cheese, 2 Tbsp basil pesto and 1 tsp fresh lemon juice in a small bowl. Mix until smooth. If desired, line a serving platter with fresh basil leaves.

Spoon filling into tomatoes and place on platter. If desired, sprinkle with cracked black pepper. Serve immediately or loosely cover the filled tomatoes with plastic wrap and chill for up to 4 hours.

Serves 6 (as a snack or canapé).