Tomatoes Stuffed with Avocado Pâté

Name: Tomatoes Stuffed with Avocado Pâté
Yield: Serves 6
Ingredients: 4 oz/112 g black olives; Salt and freshly ground black pepper; 8 oz/225 g cream cheese (or a low-fat substitute); 3 tbsp lemon juice; Salt and freshly ground black pepper; 12 good-sized tomatoes; 1 garlic clove, skinned and chopped; 3 avocados

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This simple first course also makes a good main course for lunch or supper, served with accompanying salads. It looks so pretty, too – the red tomatoes contrasting with the pale green avocado filling and the black olives. I like to serve these on a bed of shredded lettuce or spinach.

Ingredients

12 good-sized tomatoes
3 avocados
1 garlic clove, skinned and chopped

Starter
Main course
Supper
Lunch
Vegetarian
Gluten-free

Method

Cut the tops off the tomatoes, and a tiny slice from the base so that they stand up. Carefully scoop out the seeds. Wipe out the inside of each tomato with a piece of kitchen towel to absorb excess moisture, and leave the hollowed-out tomatoes upside down on a baking tray lined with kitchen paper while you prepare the avocado filling.

Cut each avocado in half and scoop the flesh into a