Bring the cream cheese to room temperature and then knead. Cut the cherry tomatoes into quarters.
Pack cream cheese into the area where the seed was removed from the avocado, then cool in a refrigerator.
Peel (2) and then radially cut into 8 pieces. Serve garnished with cherry tomatoes and cube cheese.
Enjoy sprinkled with olive oil and Kikkoman Less Salt Soy Sauce.
Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.
Cut into bite-sized pieces and sprinkle on lemon juice to prevent the avocado from turning brown.
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