Cherry Tomatoes Stuffed with Avocado & Bacon
24 Classic red cherry tomatoes (not the pear shape or golden cherry)
3 slices thick-cut bacon
1 large, ripe Haas avocado
With a sharp paring knife, trim off the stem end of each cherry tomato just enough so that the top is flat. Turn the tomato over and slice off a very small piece of flesh at the bottom so that the tomato will stand flat. Turn the tomatoes over again & using the paring knife, hollow out the tomato without cutting through the base. Set the tomatoes top down on a paper towel-lined plate so that the tomatoes can drain completely.
Preheat a small skillet on the stove top to medium-high heat. Add the bacon and cook until crisp. Drain the bacon onto a separate paper towel-lined plate. Set aside to cool.
Take a knife and open up the avocado by slicing all around the avocado. Remove the pit. Scoop out the avocado flesh and place into a bowl and mash into a puree. Take your bacon and finely chop it into very small pieces (the size of bread crumbs). Add lemon juice and season with salt to taste. Add 3/4 of your finely chopped bacon into the avocado mixture and stir well to combine. Prepare either a piping bag or a sandwich bag by putting a corner into a small cup and fold over the edges of the bag along the edges of the cup. Add your avocado bacon mixture to the bag and seal the top. Snip off a corner of the bag to create an opening that is approximately a 1/2 inch opening. Using this bag, pipe and fill all of your cherry tomatoes with the mixture. Sprinkle the remaining bacon crumbs over the tomatoes and serve immediately. Enjoy!