24 ripe cherry tomatoes
1 clove of garlic, peeled
1/2 teaspoon salt
1 large ripe avocado
fresh lime juice
Small coin sized corn chips
     

Slice tops off cherry tomatoes and scoop out insides. Reserve 1/2 cup of the pulp and discard the rest.

With a fork, mash clove of garlic with the salt to make paste. Mash the ripe avocado until smooth. Add the garlic mixture. Add the tomato pulp to the mashed avocado. Add a little lime juice.

Stuff the cherry tomatoes with this mixture. These can be chilled for a hour or so. When ready to serve, stick a corn chip in the guacamole in each tomato.