Avocado Crema & Bacon Stuffed Tomato
with 2011 Petite Sirah
2 whole ripe avocados
¾ cup mayonnaise
1 Tablespoon extra virgin olive oil
¼ teaspoon salt
1½ Tablespoons chopped garlic
½ lb bacon, sliced, cooked and cut into ¼-inch pieces
Large grape tomatoes, sliced in half & insides scooped out
Blend the avocados, mayonnaise, olive oil, salt, pepper, & garlic in a food processor until the texture is smooth & creamy.
Using a small spoon, scoop a small amount of the avocado crema inside each tomato half.
Top with a piece of bacon (or more, if the size of the tomato allows).
Serve chilled or at room temperature.