Caprese Stuffed Avocado (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 ripe avocados, peeled, seeded and halved
02 - ½ cup grape or cherry tomatoes, halved
03 - 4 oz (120g) baby mozzarella balls (bocconcini)
04 - 2 tablespoons basil pesto (homemade or store bought)
05 - 1 teaspoon minced garlic
06 - ¼ cup olive oil
07 - Salt and pepper to season

→ For Garnish

08 - 2 tablespoons balsamic glaze/reduction to drizzle
09 - 2 tablespoons fresh basil, chopped
10 - Fresh basil leaves to serve (optional)

# Instructions:

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

# Notes:

01 - For the best flavor, use ripe but still firm avocados that will hold their shape when stuffed.
02 - If preparing ahead, brush the cut avocados with lemon juice to prevent browning.
03 - You can make your own balsamic glaze by simmering regular balsamic vinegar until reduced by half.
04 - To make this a more substantial meal, serve with crusty bread or add protein like grilled chicken to the filling.
05 - The Caprese filling can be made up to 24 hours in advance and stored in the refrigerator.

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