• 2 avocados, halved with shell left on
  • 1/4 cup olive oil
  • 2 tablespoons chopped scallions or small green onions
  • 1 (16 ounce) can pear tomatoes, drained and chopped or 1 1/2 cups fresh tomatoes, skinned, squeezed and chopped
  • 4 tablespoons herb stuffing crushed a bit
  • 1/4 cup imported Parmesan cheese, grated
  • 2 tablespoons melted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Directions

    In a saucepan heat olive oil, add scallions and cook until limp. Stir in tomatoes and simmer approximately 5 minutes or until liquid is somewhat reduced. Add 2 tablespoons of herb crumbs. Brush avocados inside and out with butter. Fill centers with tomato mix and sprinkle tops with crumbs and cheese. Broil 5 to 6 inches from flame or heat until brown on top. Watch carefully! Best eaten with a spoon but salad fork is possible. Good as a vegetable. Delicious as a luncheon dish.

    Serves 4

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