Cherry Tomatoes With Guacamole - cooking recipe

Ingredients

2 1/2 cups cherry tomatoes, about 48
1 large avocado
4 teaspoons lemon juice
1 green onions, finely chopped or 1 tablespoon chopped fresh chives
1 clove garlic, smashed
1/4 teaspoon salt
5 red caviar or black caviar (optional)

Preparation

Using a sharp knife,cut each tomato in half croswise.
Scoop out seeds, place cut sides down on paper towels.
Let drain for 20 minutes.
Meanwhile, peel and pit avacado.
Place in small bowl and mash with a fork.
Stir in lemon juice, onion, garlic and salt, mix well.
Gently spoon filling into tomato halves.
Place on serving plate and cover loosely withplastic wrap, refrigerate for up to 3 hours.
Just before serving, sprinkle with bacon.
For a special presentation, instead of bacon, sprinkle them with red or black caviar.