PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 1 cup grape or cherry tomatoes, halved
  • 120g baby mozzarella balls (bocconcini)
  • 2 tablespoons basil pesto (homemade or store bought)
  • 1 tsp minced garlic
  • ¼ cup Stefano extra virgin olive oil
  • Salt and pepper to season
  • 2 ripe avocados peeled, seeded and halved
  • Fresh basil leaves to serve (optional)
  • 2 tablespoons reduced Stefano balsamic vinegar
  • 2 tablespoons fresh basil chopped

PREPARATION:

  1. Combine tomatoes, mozzarella balls, pesto, garlic, olive oil, salt and pepper in a bowl. 
  2. Toss well to evenly combine all of the flavours.
  3. Arrange prepared avocado halves onto a plate with fresh basil leaves.
  4. Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze. 
  5. Top with chopped fresh basil. Serve immediately.