Tomato Pesto Bites

I love popping a scrumptious biteful of something into my mouth. Finger foods are so much fun! Sometimes I daydream about what it must be like to have a butler wandering around my home, offering me a tray filled with delicious finger foods. He then retreats to my over-sized kitchen so my personal chef can replenish the assortment of goodies. And then I wake up from my dream, with only a messy kitchen and a living room that resembles tornado carnage in my sight.

Where was I? Oh, finger foods!

This fun little tomato finger food recipe contains pesto, of all things, and would be one that I would request adorn my butler's tray.

Start by cutting both ends off of 30 cherry tomatoes. Cut the base of the tomato smaller than the top, as this cut is merely intended to keep the tomato upright on the serving platter. Gut the tomatoes, using a small knife to separate the seeds from the side of the tomato.

Tomato guts. I threw them into a big bowl of salad so as to not be wasteful.

(Source: Better Homes & Gardens magazine)

Invert the tomatoes on a baking sheet lined with paper towels. Set aside to allow for the tomatoes to drain.

For the filling, combine the following ingredients in a food processor:

1/2 of a medium avocado, peeled, seeded and chopped

2 oz. cream cheese

1 Tbsp. basil pesto (I used spinach basil pesto)

1 teaspoon lemon juice

Cover and process until just combined.

Place tomatoes on a serving platter and spoon the filling into the tomato cups. If needed, cover loosely with plastic wrap and refrigerate for up to 4 hours. Sprinkle with chopped fresh basil before serving.

If you see my butler, please tell him he is late for work.

Tomato Pesto Bites

Scrumptious little finger foods! Source: Better Homes and Gardens

Contributed by Megan Porta from

Published Jan 18, 2011

Serves: 30

Total time: 1 hr, 30 min



  • 30 cherry tomatoes
  • 1/2 of a medium avocado, peeled, seeded and chopped
  • 2 oz. cream cheese, softened
  • 2 tablespoons basil pesto
  • 1 teaspoon lemon juice
  • Snipped fresh basil
  1. Cut a thin slice from the top and bottom of each tomato. Using a knife or small spoon, carefully cut/hollow out tomato guts. Line a baking sheet with paper towels. Invert tomatoes onto the towels. Let stand for 30 minutes to drain.
  2. Meanwhile, for filling, in a food processor, combine avocado, cream cheese, pesto and lemon juice. Cover and process just until combined.
  3. Place tomatoes on a serving platter. Spoon filling into the tomato cups. If desired, cover loosely with plastic wrap and chill for up to 4 hours. If desired, sprinkle with snipped basil before serving.