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Caprese stuffed avocado drizzled with balsamic glaze


  • 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


  • 1/2 cup baby mozzarella balls (bocconcini), halved


  • 1/2 cup bean medley (depending on number of guests)


  1. Combine tomatoes, pesto, garlic, olive oil, salt and pepper in a bowl.
  2. Toss well to evenly combine all of the flavours. 
  3. Set aside a portion if there are dairy-free and/or vegetarian/vegan guests.
  4. Arrange prepared avocado halves onto a plate with fresh basil leaves.
  5. VEGETARIAN- Add bocconcini to the bowl and gently mix. DAIRY-FREE, VEGAN - Add the bean medley to a separate bowl and gently mix.
  6. Spoon the Caprese filling into each avocado halve and drizzle with balsamic glaze.
  7. Top with chopped fresh basil. Serve immediately.

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