- 32 cherry tomatoes
- 2 teaspoons Sriracha chili sauce
- 1/4 cup light cream cheese
- 1 ripe, Fresh California Avocado, peeled and seeded
- 32 (1/2-inch long) thin strips red bell pepper or chile pepper (for spicier appetizers use red jalapeño or habanero chiles)
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.
Cut a small slice off the top of each cherry tomato and hollow out the center of each, discarding the seeds and juice. If the tomatoes will not stand up, cut a very small slice off the bottom so that they have a flat bottom.
Squirt a couple of drops of Sriracha into each tomato.
Fill each tomato about half way with cream cheese. Depending on the size of the tomatoes, you may have extra cream cheese.
Cut the avocado into little cubes sized to fit in the tomatoes. You may have extra avocado. Place the avocado cubes on top of the cream cheese in each tomato, pushing down gently.
Add a generous drop of Sriracha on top of each tomato and insert a pepper strip to look like the cherry bomb fuse. Serve.
Tip: Use a baby food spoon or other very small spoon to hollow out and fill the tomatoes.
Nutrition Information Per Serving: Calories 100; Total Fat 6 g (Sat 0.5g, Trans 0 g, Poly 0.5 g, Mono 4 g); Cholesterol 0 mg; Sodium 120 mg; Potassium 380 mg; Total Carbohydrates 11 g; Dietary Fiber 3 g; Total Sugars 4 g; Protein 2 g; Vitamin A 6984 (IU); Vitamin C 18 mg; Calcium 22 mg; Iron 1 mg; Vitamin D 0 (IU); Folate 49 mcg; Omega 3 Fatty Acid 0.06 g
% Daily Value*: Vitamin A 15%; Vitamin C 30%; Calcium 2%; Iron 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Recipe provided by California Avocado Commission. Copyright © 2013