Recipe courtesy of David Rosengarten

Yield:: 6 servings

Ingredients

24 large red and yellow cherry tomatoes (1-inch size)
1 small ripe avocado, split, pitted and peeled
Juice of 1/2 lemon
1 tablespoon olive oil
8 drops hot pepper sauce
4 ounces crabmeat
1 tablespoon shallots, finely chopped
1 small clove garlic; peeled and finely chopped
8 sprigs coriander, leaves only, half the leaves chopped
Salt and pepper to taste

Directions

Cut a 1/4-inch cap off each tomato. Reserve the caps. Scoop out the seeds and pulp with a tiny spoon or melon-ball scoop. Season each hollowed tomato with salt and pepper. Set aside.

Mash the avocado with a fork in a bowl, add the lemon juice, olive oil, hot pepper sauce, crabmeat, shallots, garlic, and chopped coriander and mix until smooth. Salt and pepper to taste.

Fill each cherry tomato 1/4-inch above the rim with the crab guacamole. Add a coriander leaf for decoration on top and cover each tomato with its cap.

My Private Notes

Name: Cherry Tomatoes Stuffed with Crab Guacamole
Yield: 6 servings
Ingredients: 24 large red and yellow cherry tomatoes (1-inch size); 1 small ripe avocado, split, pitted and peeled; Juice of 1/2 lemon; 1 tablespoon olive oil; 8 drops hot pepper sauce; 4 ounces crabmeat; 1 tablespoon shallots, finely chopped; 1 small clove garlic; peeled and finely chopped; 8 sprigs coriander, leaves only, half the leaves chopped; Salt and pepper to taste

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This French tart is a beautiful way to eat apples.

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