Stuffed Cherry Tomato Halves (Recipe)

Ingredients

20 to 30 cherry tomatoes
Cream Cheese Filling:
   1 8-ounce package cream cheese, softened
   1/4 cup catsup or hot-style catsup
   1 teaspoon dried dillweed
Guacamole Filling:
   1 large ripe avocado, seeded and peeled
   4 teaspoon lemon juice
   1 tablespoon finely chopped onion
   1 clove garlic, minced
Toppings:
   1/2 of a 4 1/2 ounce can whole tiny shrimp, drained
   6 slices bacon, cooked and crumbled

Steps

1. Wash and stem the tomatoes.  Cut each in half crosswise.

2. Using a melon baller or grapefruit spoon, scoop out the seeds and discard.  Lay the tomatoes, cut side down, on paper towels.  Let stand for 30 minutes.

3. To prepare the Cream Cheese Filling: In a small bowl stir together the cream cheese, catsup or hot-style catsup and dillweed until blended.  Set aside.

4. To prepare the Guacamole Filling: In a small bowl, smash the avocado with a fork.  Stir in the lemon juice, onion and garlic.

5. Using 2 spoons, pile about 1 teaspoon of the desired filling in each tomato half.  Garnish each of the tomato halves stuffed with the Cream Cheese Filling with a shrimp.  And, garnish the tomato halves stuffed with the Guacamole Filling with crumbled bacon.

6. Cover and refrigerate up to 4 hours.  Drain, if necessary, and serve on chilled plates.