This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Cherry Tomatoes and Avocado Mousse
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- #11408
Whether you're looking for a vegan stand-in for deviled eggs or you just want to make some eye-catching appetizers, these tomatoes stuffed with an avocado mousse will do the trick.
serves/makes:
ready in:
over 2 hrs
over 2 hrs
1 review
ingredients
3 cherry tomatoes
1/2 avocado
1/2 tablespoon lemon juice
1/2 tablespoon olive oil
2 good black olives
4 small Boston lettuce leaves
1 lemon wedge
salt and pepper
directions
Cut the top of the tomatoes and empty them with a spoon. Dry the inside of the tomatoes with a paper towel. Salt and pepper. Peel the avocado and put the flesh in your blender with the lemon juice and oil until smooth. Put this smooth avocado mousse in pastry pouch or a small plastic bag. Let it cool in the refrigerator for an hour or two. Fill the tomatoes with the avocado mousse like you would do with whipped cream.
Chop the black olives. You want to have something that will look like caviar. Let drop loosely this olive caviar with your fingers over the top of the stuffed tomatoes. Place the tomatoes on the 4 lettuce leaves in a medium size plate. To do so, you might want to remove a thin slice from the bottom of the tomato so it will hold straight on the lettuce. On the right side on the tomatoes, set the lemon wedge.
added by
denis_gauvin
nutrition data
249 calories, 23 grams fat, 12 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium. This recipe is low in carbs.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
August 3, 2011
I'm giving this five stars only because the final result was so good. The method, however, was terribly difficult for what should be such a simple recipe. Have you tried to dry out the inside of a cherry tomato with a paper towel? It takes talent (and really tiny fingers). Also, the olive caviar - while very tasty - was quite difficult to work with. It doesn't really crumble like the directions state. It sticks to your fingers. Use a spoon to scoop up small bits and then just use your fingers to push the scoop onto the top of the avocado mousse. The mousse was a little on the lemony side. I would reduce the lemon juice a little (by 1/3 maybe). You'll still have enough to keep the avocado from browning.