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Caprese stuffed avocado drizzled with balsamic glaze
Ingredients
- 1/2 cup grape or cherry tomatoes, halved
- 2 tablespoons basil pesto (homemade or store bought)
- 1 teaspoon garlic, minced
- 1/4 cup olive oil
- Salt and pepper to season
- 2 ripe avocados peeled, seeded and halved
- Fresh basil leaves to serve (optional)
- 2 tablespoons balsamic glaze reduction to drizzle
- 2 tablespoons fresh basil, chopped
Vegetarian:
- 1/2 cup baby mozzarella balls (bocconcini), halved
Vegan:
- 1/2 cup bean medley (depending on number of guests)
Directions
- Combine tomatoes, pesto, garlic, olive oil, salt and pepper in a bowl.
- Toss well to evenly combine all of the flavours.
- Set aside a portion if there are dairy-free and/or vegetarian/vegan guests.
- Arrange prepared avocado halves onto a plate with fresh basil leaves.
- VEGETARIAN- Add bocconcini to the bowl and gently mix. DAIRY-FREE, VEGAN - Add the bean medley to a separate bowl and gently mix.
- Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze.
- Top with chopped fresh basil. Serve immediately.
