1 Basket cherry tomatoes
1 lg Ripe avocado
4 t Lemon juice
1 T Finely chopped onion
1 Clove garlic, minced
1/2 t Salt
6 Strips bacon, opt.
Remove stems from tomatoes. Cut each in half crosswise. Scoop out & discard seed pockets. Lay, cut side down, on paper towels for about 30 minutes. Peel & remove pit from avocado, In small bowl, mash avocado coarsely with fork. Stir in lemon juices finely chopped onion, garlic & salt until blended. With two spoons, pile about 1 t of filling into each tomato half. If made ahead, refrigerate for up to 4 hours. If desired, cook bacon in wide frying pan over medium heat until crisp; drain; let cool, then crumble & sprinkle over filled tomatoes. Di Note: A nice and easy appetizer for a New Year’s Eve party. Di Pahl’s personal recipes-1994